Ribolla Gialla wines are produced from the indigenous grape variety of the same name in Friuli-Venezia Giulia: it is in fact this region that is responsible for the production of this prized wine in its finest nuances, not found elsewhere. This is because this vine has been present in Friuli since time immemorial, so much so that it has developed a deep bond with man and the land here, a bond that has allowed this wine to evolve into the excellence it is today.

The origins and history of Ribolla Gialla

Although it is not known with certainty how the grape variety arrived in Friuli, whether by Venetian merchants or Roman legions, there is certain evidence that Ribolla Gialla wines have been produced in Friuli since the Middle Ages: the first document dates back to 1289. Numerous attestations, moreover, define Ribolla Gialla as 'navigated' and 'foreign' white wines: the ships of the Serenissima Republic of Venice exported bottles even outside the region.

This wine was a stronghold in the Venetian and Florentine economies, much appreciated, so much so that Boccaccio, in 19375, writing about the sins of gluttony, mentions Ribolla Gialla. But the salient events in the history of Ribolla Gialla did not end there: the Duke of Austria, who had settled in Triste, imposed a clause asking to receive 100 urns of the best Ribolla wine every year. The fame of these wines was such that in 1402 the Municipality of Udine issued a law prohibiting any alteration of these wines, to protect their characteristics.

In the 19th century, the vineyards dedicated to the cultivation of Ribolla Gialla suffered a drastic decline due to the phylloxera epidemic, which saw many winegrowers abandon the cultivation of this vine in favour of the more renowned French varieties, such as Sauvignon Blanc and Merlot. Beginning in 1990, Ribolla Gialla saw its rebirth, thanks to interest and high international demand, wine-growers resumed populating the vineyards with this vine, from which they produced ever different wines, initially sweeter and filtered, similar to Vin Santo, and then later, thanks to the evolution of winemaking techniques, the great white and sparkling wines we know today were obtained.

Ribolla Gialla: why is it called that and how is it pronounced?

Interestingly, although the Ribolla Gialla (ree-bohl-lah jahl-lah) grape variety is not adapted to many soils and climates, it is actually known and widespread elsewhere under different names. In Slovenia it is known as Rebula, in Croatian as Jarbola and in German as Rainfald. But where does the name Ribolla Gialla come from? The wine takes this name because initially, due to the high presence of malic acid, it boiled during vinification. Today, thanks to the development of modern temperature-controlled vinification technologies, this phenomenon no longer occurs.

Ribolla Gialla wines and their production area of choice

The most interesting versions of Ribolla Gialla are obtained in its region of choice, in the Friulian hills between the provinces of Udine and Gorizia: this vine has in fact been cultivated since time immemorial around Rosazzo; other areas famous for fine Ribolla wines are those of Collio Goriziano and Colli Orientali del Friuli.

In the hilly areas, all the factors that allow the grapes to fully and harmoniously develop their aromatic bouquet balanced with a good level of acidity coexist: the temperature range between day and night, the positive influx of currents from the Dolomites on one side and the Adriatic Sea on the other, and the characteristics of the soil favourable to the needs of the vine guarantee excellent results. The Ribolla Gialla vine, vinified on its own or in blends with other vines, falls within the Production Regulations that govern and protect the wines produced here: Rosazzo DOC, Ribolla Gialla Collio DOC, Ribolla Gialla Friuli Colli Orientali DOC and Friuli-Venezia Giulia DOC.

Ribolla Gialla: types, organoleptic characteristics and pairings

In addition to the organoleptic characteristics of Ribolla Gialla that are strictly attributable to the production area, there are those linked to the different wine-making techniques of the wine, which can therefore be of different types, but always characterised by balsamic and mineral notes, good acidity and balanced body and alcohol content.

Ribolla Gialla wines, still white wines, when vinified young, are elegant yet full-bodied and structured, return floral hints and are perfect for aperitifs, hors d'oeuvres and fried fish. There are, however, versions of Ribolla Gialla in which the must is placed in contact with the marc and then subjected to prolonged maceration, resulting in orange wines. In addition, this wine can undergo maturation, either in steel or in wood, developing interesting tertiary aromas. These versions go perfectly with more structured dishes such as fish broths, white meat and pasta with sauce.

Finally, this grape variety vinified in the sparkling version gives rise to the excellent Ribolla Gialla Spumante Brut Nature, obtained according to the Charmat Method, with a fine and persistent foam: the ideal accompaniment to fish menus and appetisers, but they can also accompany the entire meal. Ribolla Gialla wines are also perfect with spicy dishes or sushi.

Now that you know all about Ribolla Gialla wines, let yourself be carried away to the hills of Friuli and taste the best labels that the experts at Svinando have selected for you!