/ribˈɔlla d͡ʒˈalla/
- Rebolla
- Ribuèle
- Ràbuele
- Ribuèle Zale
- Ribolla di Rosazzo
- Raibola
- Ràbola
- Rèbula
White
Ribolla Gialla is an ancient grape variety indigenous to the hills of Gorizia, boasting a rich historical legacy.
It is important to distinguish Ribolla Gialla from Rébola in the Romagna region of Emilia-Romagna, which is identical to Pignoletto, and Ribolla Spizade, another name for Glera Lungo.
In the 13th century, Ribolla Gialla was revered as one of Italy’s finest wines, gracing the tables of Venice’s elite. Today, it continues to hold prestige, with two acclaimed grand cru designations: Rosazzo in the Colli Orientali dei Friuli and Oslavia in the Collio region. These wines have long been revered and sought after for their exceptional quality and character.
Ribolla from Rosazzo, benefiting from its warm microclimate, typically exhibits a deeper and richer profile compared to others.
Conversely, Ribolla from Oslavia, nestled in higher altitudes with cooler conditions, tends to showcase minerality, lemony notes, and heightened acidity.
However, both expressions share the distinctive nuance of white pepper associated with the variety.
A finely crafted Ribolla Gialla wine delights the palate with notes of fresh buttercup, vibrant tangerine, and a zesty lemon-pepper allure, all underscored by invigorating acidity.
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