| Of antique
Friulian origin, with evidence dating back to the 1300’s.
A very widespread vine in the hills. The sweet filtrates were
highly esteemed at the beginning of the 20th century in the
Austro-Hungarian empire. After many ups and downs the vine,
vigorous, late-sprouting and precocious in maturation still
resists today in the sunniest and driest positions. It is
a grape that lends itself to the most diverse forms of vinification
from carbonic maceration to fermentation in vats. It is for
this reason that we have chosen to cultivate it, even though
in our zone it is not a DOC vine. Ribolla (literally “re-ferment”)
owes its name to the characteristically high content of malic
acid, which in the past made the wine ferment a second time
in the demijohn. Cold hors d’oeuvres with sweet and
sour sauces, vegetables, delicate fish and fish fries, soups
(especially cream of vegetable). Excellent as an aperitif.
RIBOLLA GIALLA |
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