Description 1 of 2
Parentage of the grape: Unknown
History of the grape: This ancient Friulian variety was first mentioned in a contract from 1289. In 1402, the local city of Udine prohibited the adulteration of Ribolla by any other grape variety. Boccaccio, the author of The Decameron, specifically mentioned the grape in his diatribe against the vice of gluttony. Unfortunately, this illustrious history was interrupted by the Phylloxera epidemic, after which many Friulian vineyards were replanted with international varieties instead of Ribolla. Today, planting this grape is a matter of identity: in Oslavia, it is an expression of Slavic heritage. It has also become popular among experimental producers such as Radikon, Damijan, and Gravner, who often ferment it in amphora and give it lots of skin contact.
Characteristics of the grape: Made in a conventional, modern style, Ribolla is light, floral, and appley, with good acidity.
Regions where the grape currently is important: Friuli and Slovenia
Type or types of wines the grape produces: Producers like Dorigo make modern-style, stainless steel-fermented Ribolla, which is crisp, light, and clean. Those wines can live for years. Some put it in new oak. It is also used by a few high-profile producers to make “orange wines,” which are deep in color, with some skin tannin and a cidery, savory character.
Description 2 of 2
Ribolla Gialla is a variety most commonly cultivated in the Italian region of Friuli-Venezia Giulia and Slovenian regions of Goriska Brda and Vipava valley (known as Rebula). The variety is said to orignate from Asia Minor and is still produced in Greece on Kefalonia island (known as Robola). Ribolla Gialla or Ribolla is not to be associated with Ribolla Nera or Schioppettino. The wines from Ribolla grapes are usually deeper in colour with floral and fruity aromas, slightly noticable acidity and lighter body.
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