Ribolla Gialla
Ribolla Gialla is a white grape variety best known from Friuli-Venezia Giulia in north-eastern Italy and, as Rebula, from neighbouring Slovenia. It produces wines with a clear, refreshing profile, often marked by citrus fruit, white flowers, subtle herbs and a fine, savoury edge.The grape can be light and brisk when made in stainless steel, but it is also highly regarded for more textured skin-contact and traditional styles. Its natural freshness makes Ribolla Gialla especially appealing for drinkers who enjoy precise, food-friendly white wines with regional character.
€ 28,67/l incl. VAT, plus shipping
What does Ribolla Gialla taste like?
Ribolla Gialla typically shows lemon, green apple, pear skin, white blossom and gentle herbal notes. The acidity is usually vivid, giving the wine a clean, energetic line rather than a broad or heavy feel.In classic dry styles it is crisp, lightly floral and refreshing. With skin contact or longer ageing, it can gain texture, phenolic grip, dried citrus, tea-like nuances and a more savoury finish, while still keeping its characteristic brightness.
Where does Ribolla Gialla come from?
Ribolla Gialla is closely associated with Friuli-Venezia Giulia, especially Collio, Colli Orientali del Friuli and the borderland around Gorizia. Across the Slovenian border it is widely known as Rebula and is important in Brda and Vipava Valley.Although plantings exist elsewhere, its identity is strongest in this Alpine-Adriatic zone, where cool nights, hillsides and local winemaking traditions help shape its fresh, mineral and sometimes textural style.
Which Ribolla Gialla styles are there?
The most familiar style is a dry, unoaked or gently handled white wine with crisp citrus fruit, floral lift and a bright finish. These wines are often made for freshness and early drinking.Ribolla Gialla can also appear as a more structured, skin-contact or amber-style wine, particularly in Friuli and Slovenia. In these versions it becomes more grippy and savoury, with notes of dried fruit, tea, herbs and spice.
What food pairs with Ribolla Gialla?
Fresh Ribolla Gialla is excellent with seafood, grilled prawns, scallops, lemony fish dishes, asparagus risotto, goat cheese and light antipasti. Its acidity works especially well with salty, delicate and herb-driven dishes.Textured or skin-contact styles can handle richer food: roasted poultry, mushroom dishes, charcuterie, aged cheeses, aubergine, artichokes and Mediterranean vegetable plates are strong matches.
Buy Ribolla Gialla online
Ribolla Gialla is a distinctive choice for anyone looking beyond the best-known international white varieties. It combines freshness, subtle aromatics and a strong sense of place without feeling loud or heavy.Explore Ribolla Gialla wines in our selection and discover crisp Friuli whites, Slovenian Rebula styles and more textured interpretations for expressive food pairing.
Ribolla Gialla
Ribolla Gialla is a white grape variety best known from Friuli-Venezia Giulia in north-eastern Italy and, as Rebula, from neighbouring Slovenia. It produces wines with a clear, refreshing profile, often marked by citrus fruit, white flowers, subtle herbs and a fine, savoury edge.
The grape can be light and brisk when made in stainless steel, but it is also highly regarded for more textured skin-contact and traditional styles. Its natural freshness makes Ribolla Gialla especially appealing for drinkers who enjoy precise, food-friendly white wines with regional character.
The grape can be light and brisk when made in stainless steel, but it is also highly regarded for more textured skin-contact and traditional styles. Its natural freshness makes Ribolla Gialla especially appealing for drinkers who enjoy precise, food-friendly white wines with regional character.
Vini Noue Marinic
Erigone Ribolla Gialla Gaugnaz I cru 2020 0,75l
€ 21,50
€ 28,67/l incl. VAT, plus shipping
What does Ribolla Gialla taste like?
Ribolla Gialla typically shows lemon, green apple, pear skin, white blossom and gentle herbal notes. The acidity is usually vivid, giving the wine a clean, energetic line rather than a broad or heavy feel.In classic dry styles it is crisp, lightly floral and refreshing. With skin contact or longer ageing, it can gain texture, phenolic grip, dried citrus, tea-like nuances and a more savoury finish, while still keeping its characteristic brightness.
Where does Ribolla Gialla come from?
Ribolla Gialla is closely associated with Friuli-Venezia Giulia, especially Collio, Colli Orientali del Friuli and the borderland around Gorizia. Across the Slovenian border it is widely known as Rebula and is important in Brda and Vipava Valley.Although plantings exist elsewhere, its identity is strongest in this Alpine-Adriatic zone, where cool nights, hillsides and local winemaking traditions help shape its fresh, mineral and sometimes textural style.
Which Ribolla Gialla styles are there?
The most familiar style is a dry, unoaked or gently handled white wine with crisp citrus fruit, floral lift and a bright finish. These wines are often made for freshness and early drinking.Ribolla Gialla can also appear as a more structured, skin-contact or amber-style wine, particularly in Friuli and Slovenia. In these versions it becomes more grippy and savoury, with notes of dried fruit, tea, herbs and spice.
What food pairs with Ribolla Gialla?
Fresh Ribolla Gialla is excellent with seafood, grilled prawns, scallops, lemony fish dishes, asparagus risotto, goat cheese and light antipasti. Its acidity works especially well with salty, delicate and herb-driven dishes.Textured or skin-contact styles can handle richer food: roasted poultry, mushroom dishes, charcuterie, aged cheeses, aubergine, artichokes and Mediterranean vegetable plates are strong matches.
Buy Ribolla Gialla online
Ribolla Gialla is a distinctive choice for anyone looking beyond the best-known international white varieties. It combines freshness, subtle aromatics and a strong sense of place without feeling loud or heavy.Explore Ribolla Gialla wines in our selection and discover crisp Friuli whites, Slovenian Rebula styles and more textured interpretations for expressive food pairing.
