Ribolla Gialla is an ancient indigenous grape variety from Friuli-Venezia Giulia, cultivated since Roman times in its area of excellence, the hills around Rosazzo. In Slovenia and Croatia, it is known as Rebula, and it is believed to have originated in the southern islands of Dalmatia, or even further south in Cephalonia, from where some suggest it was imported to Friuli by Venetian merchants in more recent times, around the 1100s. Its area of excellence remains the hilly zone between Udine and Gorizia, corresponding to the DOCs Isonzo, Collio, and Friuli Colli Orientali, as well as the Rosazzo DOCG. Excellent results are also achieved with the “Rebula” from the Slovenian Collio. The Ribolla Gialla grape variety has never spread to the plains, favoring dry, hilly soils, where it produces intense and structured wines.

The clusters of Ribolla Gialla are small, cylindrical-pyramidal, and moderately compact. The berries are medium-sized, slightly flattened at the poles (discoid), with pruinose skins of alabaster yellow color. The pulp has a neutral, sweet, and slightly astringent flavor. Budding is late, with flowering and veraison occurring at average times. There is also a Ribolla Verde variety, but it has never gained much popularity.

The white wines produced from Ribolla Gialla grapes are fresh, with consistently lively acidity, a delicate taste, and a characteristic fruity aroma. These wines are pale straw yellow in color with greenish reflections, with a dry, fresh, and pleasantly aromatic flavor, rich in acidity, and overall harmonious. They are ideal as an aperitif or paired with fish dishes (both freshwater and marine), vegetable casseroles, and semi-aged cheeses.