Wild Paths is Robola in its most uncompromising form. Fruit from ungrafted old vines at 850 meters on Mount Ainos, growing out of stubborn limestone, breathing mountain air that turns sharp the moment the sun drops. It’s a site that gives you tension before it gives you fruit.

Gentilini lets the vineyard lead. Half of the must ferments with native yeasts gathered from those same stony slopes. A small part rests in oak just long enough to add shape, not weight. The result is a wine that stays tight and bright, yet carries a quiet depth. Citrus first. White peach next. Then that flinty, mineral line that reminds you where this grape really comes from.

It’s still unmistakably Robola. Dry. Focused. Energetic. But Wild Paths has a different pulse. A little more altitude. A little more nerve. A wine that doesn’t try to impress loudly, because it knows the right people will understand. Limited in quantity, naturally. A sommelier’s secret, if you like.