The island of Kefalonia has a great wine-growing tradition. The cultivation of the vine goes back to early historic times, with the first references to wines with the taste of honey and the colour of ruby, made by Homer. The variety Rombola grows in approximately 3.500 acres and the annual production is around 600 tonnes. It is about the most expensive grapes of the country and produces the homonymous wine with Superior Quality Designation of Origin. Rompola produces exceptional wines with fine perfumes, mainly of immature and sour fruits as lemon, pineapple, citrus fruits and green apple. The mild climate and the rocky,limestone soils contribute to the cultivation of this variety, which focuses on the slopes of the Ainos, over Argostoli. The Rombola is served cool and fits with seafood, white sauce and wine, while it accompanies wonderful the dishes of Kefalonia like macaroni pie and 'aliada (skordalia)' in greek. Besides Rombola, Kefalonia has two wines of Controlled Designation of Origin, the Mavrodafni and the Mosxato. Many of the wineries are visited, even in winter.