 Ribolla Gialla is a white grape variety open to endless interpretation in its native Friuli and bordering Slovenia. It is believed to have originated in Greece where it is known as Robola and then made its way to Friuli via Slovenia. Ribolla Gialla excels when grown on ponca—a marly sandstone, flaky soil—in the hillside vineyards of eastern Friuli. The best examples come from Collio and Colli Orientali, the hilly regions along Italy's border with Slovenia, and Brda on the Slovene side.
Ribolla is high in acidity and neutral in aroma. Styles range from ultra-fresh, tank-fermented, and crystalline wines, to long-macerated, structured wines aged in wood which develop a deep orange hue. The mineral character of Ribolla Gialla tends towards salinity. Steve Matthiasson, a grower in Napa Valley, California, who works with Ribolla, claims this salty flavor comes from Ribolla's skin.
Sylvester Primosic (Collio) is often mentioned as a top producer of Ribolla as is the Terčič winery located in San Floriano del Collio. La Vigne di Zamò (COF) and Tenuta di Angoris (COF) are also notable for the fresh, non-macerated Ribolla. Josko Gravner, Stanko Radikon, and La Castellada winery are champions of the macerated style.
Ribolla is often said to have a nutty flavor which pairs well with the local cuisine. The fresher version of Ribolla, with its salty minerality and lemony acidity are ideal when paired with whole roasted fish or scampi alla busara, while the macerated Ribolla wines are more frequently seen with pasta, rice, or polenta.
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