The ribolla gialla is another definitely native vine to Friuli. Ribuele for the Friulians, Rébula in Slovenian, is cultivated almost exclusively on the hilly area that, from Tarcento, arrives through the Karst to Istria. The ancestors of this vine seem to be the Avola grape, imported from the Romans during their domination in Friuli, or the Robola grape, native to the Ionian and Dalmatian islands, spread by the Venetians during the period of the Serenissima. What is certain is that this vine has been cultivated in this territory since 1299, as the first document, a contract of sale, was dated, in which the yellow Ribolla is mentioned.
Straw-yellow with greenish reflections, characteristic, dry, citrine, with medium alcohol content. It has a pleasant and tempting bouquet, with floral aromas of forest plants such as acacia, oak and birch, as well as strong notes of limoncella. Flavor dry, pleasant and with a thin acidic vein.
It is very suitable as an aperitif, perhaps accompanied with fresh cheese, not too aged cold cuts and raw vegetables. It can be served throughout the meal, but certainly prefers white meats, raw fish, shellfish, baked fish and seared shellfishes. Ribolla Gialla also goes perfectly with smoked meat and fish as it brings out the thousand nuances of smell and taste.
Serving temperature 10 ° – 12 ° C.