Ribolla Gialla

A native grape variety of Friuli that has been known since 1300. It gets its name from the Slovenian word “Rébula”, which has become “Ribuele” in the Friulian dialect. At the beginning of the last century, during the Austro-Hungarian Empire, sweet filtered Ribolla wines were much appreciated and esteemed. Ribolla owes its name to the characteristic high content of malic acidity, which, in the past, made the wine ferment (“ribollire” in Italian) in demijohns.
The ancient grape variety is now mainly grown in the hilly area that stretches from Tarcento, passing through the Karst, as far as Istria. Ribolla Gialla is at its best in the hills, where this robust grape variety, with its late budding and ripening, provides excellent results.