Ribolla Gialla

Documented in Friuli since the late 1200s, the exact origins of Ribolla Gialla remain unclear, though it most likely came by way of Slovenia, where it goes by the moniker, Rebula. Blanketing vineyard hillsides along the Italian-Slovenian border, unconcerned about which side it is on, this pink-skinned variety creates a range of styles from the crisp, dry still or sparkling whites to the charmingly ephemeral, skin-contact orange wines.

Tasting Notes for Ribolla Gialla

Ribolla Gialla is a dry white wine with a full body, fresh acidity and qualities of lemon curd, tangerine, dried apricot, apple, wildflower, hazelnut, baking spice and mineral.

Perfect Food Pairings for Ribolla Gialla

Chicken or veal piccata, steamed clams, fish & chips and broccoli apple slaw with horseradish will all work well with virtually any style of Ribolla Gialla.

Sommelier Secrets for Ribolla Gialla

If you’re into orange wines, go visit Collio’s Oslavia and Slovenia’s Goriska Brda regions. They are so close you’ll hardly know you’ve gone from one to the other.