Ribolla

Ribolla is a white grape variety native to northeast Italy, where it is most widely grown in Friuli-Venezia Giulia, particularly in the Collio and Colli Orientali del Friuli subregions. It is also known in Slovenia as Rebula, reflecting its cross-border cultivation in the Vipin and Goriška Brda areas. The grape is believed to have ancient roots in the Isonzo region.

Vines are late-ripening, and the wines are typically pale straw with high acidity and a pronounced mineral character.

Flavor notes commonly include green apple, pear, citrus, and occasionally quince, with flinty or almond notes that become more evident with age. Styles range from light- to medium-bodied dry whites to more structured, barrel-influenced versions, and some producers age the lees to add texture. Most wines are vinified to emphasize freshness, though age can bring developing complexity.

In the modern era, Ribolla Gialla has enjoyed a revival as part of Friuli's emphasis on autochthonous varieties and terroir expression. Wineries bottle it as a varietal wine or use it in blends with other Friulian varieties. Food pairings include seafood, risotto, white meats, and soft cheeses.