Ribolla Gialla is an ancient white grape variety mainly grown in Friuli-Venezia Giulia region of Italy but believed to be orginated from Dalmatian islands in Croatia, and imported to Friuli by Venetian merchants.

Ribolla Gialla’s thick-skinned berries can vary in colour from yellow to green, with some wines exhibiting a slight pinkish hue. On the nose, it has a range of aromas, such as green apples, citrus, pear and a hint of herbs. Its taste profile is characterised by its bright acidity, with notes of apples, lemons, white flowers and a mineral finish.

Ribolla Gialla is mainly grown in the Friuli-Venezia Giulia region of northeastern Italy, with smaller plantings in Slovenia and Austria. It is a well-suited variety for the cool climate of the region, producing high yields of good quality fruit. Ribolla Gialla is easy to cultivate, and can handle cooler climates, making it a good choice for the Friuli region. It is a vigorous variety, producing high yields of fruit, which can be difficult to control. It prefers the hilly vineyard sites, which give the wine more freshness and delicate notes. Ribolla Gialla is used to make sparkling wine with Charmat method, thanks to its natural high acidity. Ribolla Gialla is used to produce wines of various styles, ranging from dry and still, to sparkling and sweet. The dry, still wines are crisp and acidic, with notes of green apples and citrus, and a herbaceous finish. In recent decades, local winemakers tend to make long macerated Ribolla Gialla wines, some with the aging process in terracotta amphoras. This method, used in centuries ago before the application of modern winemaking techniques, results in rich, full bodied, slightly tannic and oxidative style. Ribolla Gialla pairs well with a variety of dishes, from light seafood dishes to richer meat dishes.

Ribolla Gialla is one of the oldest grape varieties in the Friuli-Venezia Giulia region.

It was first documented in 1397, in the writings of Italian poet Giovanni Boccaccio.