Ribolla Gialla

Ribolla Gialla is a white grape variety from Friuli, linked to the characteristic Collio Friulano environment, offering a unique profile characterised by minerality and aromatic complexity. The selection includes a variety of Ribolla Gialla wines from the best wineries in the region, such as Tenimenti Civa, Astoria and Collavini. From fresh and lively versions, ideal for aperitifs and light meals, to more structured and complex interpretations, perfect for refined dishes and special dinners, you can find the right Ribolla Gialla wine for every occasion by exploring our best labels. Let yourself be transported into the exceptional world of the best Italian white wines and wines from Friuli, the magic of Ribolla Gialla is only on xtraWine.

What Type of Wine is Ribolla Gialla?

Ribolla Gialla is a white wine with character, known for its freshness and complexity. Its aromatic nuances and the minerality of the terroir give the wine a unique personality, suitable both for tasting on its own and for pairing with a variety of dishes.

Ribolla Gialla wine is also renowned for its aromatic complexity and distinctive minerality. On the nose, there are intense aromas of flowers and fruit, accompanied by a pleasant hint of minerality that recalls the unique terroir in which the variety is grown. On the palate, it is fresh and vibrant, with a perfect balance between acidity and softness. Its extraordinary versatility makes it suitable for many occasions, from aperitifs to elegant dinners.

What to eat and pair with Ribolla Gialla?

Ribolla Gialla lends itself magnificently to a wide range of culinary pairings. Thanks to its freshness and acidity, it is the ideal companion for light fish dishes, fresh salads and starters. However, its aromatic complexity and well-balanced structure also make it suitable to accompany more substantial dishes such as fish, seafood and white meats. It is also perfect to enjoy on its own, in moments of relaxation and conviviality.

Exploring the Roots of Ribolla Gialla wine

Ribolla Gialla, a grape variety with an ancient history, has its roots in the fertile lands of Collio Friulano. Since ancient times, this vine has been an essential part of Friuli's oenological tradition, bearing witness to the passion and art handed down from generation to generation. Its origins go back centuries, when it was cultivated since Roman times in the hills around Rosazzo as a base for Pucinum, a wine that was highly esteemed in those days. Since then, Ribolla Gialla has won the hearts of wine connoisseurs all over the world, becoming a symbol of oenological excellence.

Ribolla Gialla hides a fascinating history and many secrets behind every sip. Known for its versatility and adaptability to the territory, this grape variety has been the subject of study and experimentation by Friulian winegrowers for centuries. Its unique characteristics and vibrant character make it an intriguing choice for wine lovers seeking new sensory experiences and oenological adventures.

The Best Wineries for Ribolla Gialla

In Collio Friulano, the home of Ribolla Gialla, you will find some of the best wineries producing this extraordinary white wine:

Jermann
Vie di Romans
Livio Felluga

Thanks to the passion and commitment of local producers, it is possible to taste high-quality, prestigious Ribolla Gialla wines that faithfully reflect the region's unique terroir. From small artisan producers to the most renowned wineries, each bottle tells a unique story and offers an exciting journey into the world of Friulian wine. Discover Ribolla Gialla at the best price on xtraWine and be captivated by the exceptional sensory experience this wine has to offer!

(Locale)

Ribolla Gialla

Color type	White grape
Vigor	Good
Features	Leaf: medium size, almost whole or with three lobes, rounded; Petiole breast generally open; Upper side legs open, just mentioned, corner at the top of the right lobe; Slightly lobed lobes, flat flap or slightly cup; Upper page of light green, smooth, glabra; Lower green leaf, glabra or light lanterns on the main ribs; Rough, greenish or lightly rosy ribs at the base. Tight enough tooth, with teeth in two series, with convex margins.Bunch: rather small, cylindrical-pyramidal, medium compactness; Visible peduncle, woody to the first branch; Short pedicels of yellowish greenish color; Apparent verrucal tendon; Medium brush, green. Along with the "Ribolla gialla", a time ago there was also a "Ribolla verde", which differs from the first one to be considered to be more productive, to be less subject to sowing and for some characters of the fruit such as: more compact bunch, acini With greenish peel, more juicy but less sugary (in conclusion this "Ribolla" is qualitatively less valuable and provides a less appreciated product of the "Yellow Ribolla").Acino: medium, slightly discoid; Pruinous peel, alabaster yellow, dotted, slightly thick, with persistent navel; Melted pulp, of neutral taste, sweet, slightly astringent.
Features wine	With the yellow ribblum you get a straw-yellow wine tending to the golden, with intense, floral and fruity scent. The taste expresses a good balance between freshness and softness, with a delicate and pleasant tasting-olfactory persistence.
Growing areas	It is very popular on the hills of the provinces of Udine and Gorizia and on the Slovenian slope.
History	Its origin should be Gorizia, presumably corresponding to the Volcano cultivated at the time of Ancient Rome, as the basis for Pucinum, a well-liked wine of the time. Other written testimonies date back to the 12th century, which witness the winemaking of the Friulian Ribolla for the Republic of Venice. Other writings of 1376 in Barbana speak of the sex wine urnas raboli, vinified with the Raibola or Rafla Istrian and Collio. The Ribolla is quoted as a tribute to the visiting personalities in other documents of the late 14th and the middle of the sixteenth century in the town of Udine. The Rabiola, as it was called at the time, was also given to Emperor Carlo V by the Serenissima di Venezie. The Ribolla was also cited by Boccaccio in his writings against throat vices. Germany has always had a certain passion for the Ribolla, with enthusiasts such as Duke Leopold III of Austria who was supplying each year in Trieste according to a well-defined contract. Ribolla's wine was also protected by law thanks to an order of 1446 that punished the fraud by obliging the certification of the place of origin. Ribolla's price list also includes a number of documents written in this period at a cost of 50 in 1365. Other documents date back to the eighteenth century by Antonio Musnig, who cites it among the first Friulian wines.
Notes	Resistance to diseases and other adversities: it is a bit prone to slicing and rotting grapes in very moist vintages. For its late sprouting it escapes to the damage of spring frostbite.
Productivity	Good and constant.
Ripening period	Second half of September.
Synonyms	rebola, ribolla, ribolla bianca, raibola, ribuole, ribuèle in Friuli, repula in Slovenia.