Ribolla Gialla is a white grape variety, and it traces back to Friuli, Italy.
Structurally it lands at medium body, no tannin, medium-high acidity, dry and medium alcohol.
Look for peach, citrus, apple and floral.
The regions that matter for it are Friuli and Goriska Brda.
In the vineyard it is marked by early ripening, moderate vigour and a preference for cool climate.
It blends readily with Pinot Grigio, Friulano and Malvasia.
Watch for the synonyms: Rebula and Zlata Rebula.
At the table it suits crumbed scampi, chilean salad of mussels and clams and spaghetti alla vongole.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Rebula, Zlata Rebula.
Bottles to look for.
- Borgo Conventi Ribolla Gialla Collio, Friuli-Venezia Giulia, Italy
- Cantina Produttori di Cormons Ribolla Gialla Collio, Friuli-Venezia Giulia, Italy
- Damijan Podversic Ribolla Gialla Venezia Giulia IGT, Friuli-Venezia Giulia, Italy
- Edi Simcic Rebula, Goriska Brda, Slovenia
- Fantinel Tenuta Sant'Helena 'Caterina' Ribolla Gialla Collio, Friuli-Venezia Giulia, Italy
- Fiegl Ribolla Gialla, Friuli-Venezia Giulia, Italy
- Gradis'Ciutta 'Sinefinis' Rebolium Brut, Slovenia
- Gravner Ribolla Venezia Giulia IGT, Friuli-Venezia Giulia, Italy
Ribolla Gialla: common questions
01.What does Ribolla Gialla taste like?+
02.Where is Ribolla Gialla from?+
03.Where is Ribolla Gialla grown?+
04.What food pairs with Ribolla Gialla?+
05.What else is Ribolla Gialla called?+
Keep going: the A to Z grape index, or the wine regions of Italy.