Can you think of Friuli without referring to Ribolla Gialla? Impossible. After all, this vine has been cultivated in these parts practically since time immemorial. At the time of Venetian rule it was called 'Robola'. The Germans praised it as 'Rainfald'. In Slovenia, however, it is still successfully grown under the name of 'Rebula'. Forchir harvests it in its own vineyards in Codroipo, in the province of Udine. Arrived in the winery within minutes of being picked, the grapes first undergo a cold maceration phase with the skins. Then the grapes are softly pressed and sent to the fermentation phase, at a controlled temperature and without sulphites. At the end of the transformation, the wine rests on its own yeasts, in steel tanks, waiting to be bottled. What emerges is a white wine characterised by a beautiful, lively straw yellow colour, with notes of acacia flowers and orange blossom. In the mouth, on the other hand, it is super fresh, with a pleasant dry and citrusy flavour. Once again, this is a very versatile wine. Perfect as an aperitif, this Forchir Ribolla is also perfect with fish dishes, but also with buffalo mozzarella or a caprese with tomato and basil.