Ribolla Gialla is a native Friulian grape variety with ancient origins: it was already known in the 14th century. Its name originated in neighbouring Slovenia, where it was called 'Rébula', later becoming 'Ribuele' in Friulian and 'Ribolla' in Italian. The origin of this particular name is due to the characteristic high content of malic acidity, which in the past made the wine boil (‘ribollire’). Today Ribolla Gialla is mainly cultivated in the eastern hills of Friuli, where it expresses its characteristics at best.
GRAPE VARIETY
Ribolla Gialla
PRODUCTION AREA
Eastern Friuli, Italy
SOIL
Marl and sandstone
HARVEST TIME
At the correct degree of ripeness
WINEMAKING
White wine vinification
TASTING NOTES
Pale straw yellow colour with greenish hues. Floral bouquet, dry and lively flavour, where the acidity stands out
FOOD & WINE
Excellent as aperitif or with fish starters and first courses
SERVING TEMPERATURE
8° - 10° C
