Ribolla Gialla

What Is Ribolla Gialla?

Ribolla Gialla is a native white grape of Friuli Venezia Giulia in northeastern Italy, grown in the hills on the border with Slovenia, where it is called Rebula. It makes crisp, light whites and lively sparkling wines, and it is also the grape behind some of the world's most famous skin-contact "orange" wines.

Ribolla has been grown in the area for centuries: documents from the Middle Ages already mention it, and it was once one of the most prized wines of the region. After phylloxera it lost ground to international varieties, but it never disappeared. Since the 1990s it has enjoyed a strong revival, both as a fresh, modern wine and in the traditional, long-macerated style revived by a few pioneering winemakers.

Where Ribolla Gialla Grows

Ribolla's heartland is the hilly strip along the Slovenian border: the Collio, especially around Oslavia near Gorizia, and the Colli Orientali del Friuli, around Cividale, Prepotto and Rosazzo. The soil here is ponca, layers of marl and sandstone that crumble easily and give the wines minerality and freshness. The same grape grows across the border in Slovenia's Brda.

Ribolla is a late-ripening, thick-skinned variety. It needs well-exposed hillside sites to ripen fully, and in cool years it keeps very high acidity, which makes it well suited to sparkling wine.

Ribolla Gialla and Italian Denominations

• Collio DOC: Ribolla Gialla is one of the area's classic varietal whites, and it is often part of Collio Bianco blends.
• Colli Orientali del Friuli DOC: varietal Ribolla from the eastern hills.
• Rosazzo DOCG: a white blend based on Friulano, in which Ribolla Gialla may be used.
• Venezia Giulia IGT: the label chosen by many producers of skin-contact Ribolla and by many sparkling versions.
• Delle Venezie IGT and Isonzo DOC: other labels where Ribolla appears.

Flavor Profile and Tasting Notes

Ribolla Gialla comes in three very different styles:

• Fresh still wine: pale, light-bodied and crisp, with lemon, green apple, white flowers and a mineral, slightly salty finish.
• Sparkling: made by the tank (Charmat) or traditional method; lively, citrusy and very dry, a popular aperitivo in Friuli.
• Skin-contact (orange) wine: fermented and macerated on the skins for weeks or months, sometimes in clay amphorae. The colour turns amber, and the wine gains tannin, body and flavours of dried apricot, orange peel, honey, tea and spice.

In all styles, Ribolla's high acidity keeps the wine fresh. Skin-contact versions can age for many years.

Food Pairing

• Fresh still and sparkling Ribolla: aperitivo, raw seafood, shellfish, fried fish and vegetable starters.
• Friulian dishes: frico (potato and Montasio cheese), prosciutto di San Daniele and gnocchi.
• Skin-contact Ribolla: roast pork, poultry, mushroom dishes, spicy Asian dishes and aged cheeses. Serve it at cellar temperature, not too cold.
• Fish: grilled or baked fish with herbs.

How to Choose and Where to Start

For an easy introduction, try a fresh still Ribolla from the Collio or the Colli Orientali, or a sparkling Ribolla as an aperitivo. If you're curious about orange wine, look for the skin-macerated Ribollas from Oslavia, where producers such as Gravner, Radikon and Podversic made the style famous. Our guides to Italian orange wines and the best Friuli wines explain the style and list producers.

Other reliable names include Jermann, Volpe Pasini, La Tunella, Collavini, Livio Felluga and Primosic. Check the label or the producer notes to know which style you are buying: "macerato" or a darker colour in the bottle signal skin contact.

Ribolla shares the Friulian hills with Pinot Grigio and Friulano. Explore more native grapes in the grape varieties index.