Ribolla Gialla on sale online: deals and offers

From a historical white grape vine, mainly spread in the Collio Friulano and Slovenian areas, comes one of the most famous Italian white wines: Ribolla Gialla. Some link its origins to Roman history, whereas others believe it was born from the commercial contacts between Venetians and the inhabitants of Greek islands. However, the first written evidence of Ribolla Gialla dates back to the Middle Ages and they unanimously celebrate it. Thanks to its small grapes and its thick skin, it is particularly suited to long macerations; historical producers such as Gravner, Princic and Radikon produce some excellent versions. The younger varieties, aged in steel tanks or briefly matured in wood, are characterized by a dry, fresh and drinkable taste. They are particularly suited to be served with crustaceans, oysters and smoked fish, but they also go well with delicate white meats and first courses.

Ribolla Gialla: the Pearl of the Collio

For more than 700 years Ribolla Gialla wine has been writing the history of the Friuli region's people and in particular of the magical area from which this wine originates: the Collio. Birthplace of the best Italian white wines, the Collio is a small yet rich territory. It is a border land which extends for 1600 hectares from the province of Gorizia to the wild lands of Slovenia.

Travelling along the Isonzo river, which marks its borders, it is possible to come across a natural landscape of rare beauty, characterized by century-old hills, from which the place takes its name, the famous highlands, such as the historical ones of San Floriano and Cormons, and the medieval castles of the ancient nobles. Here and in particular in the Carso area, where the Friuli wines based on Ribolla are produced, the bloodiest battles of the First World War were fought. These battles left an indelible mark on the territory and they are represented by the Ossuary of Oslavia, which houses the bodies of the soldiers fallen in battle. In short, besides being a tribute to nature, it is also a sacred place of commemoration.

The soil is composed of stratified marl and sandstone, and is locally called "ponca". It is a territory that has fascinated enologists and geologists from all over the world and still preserves the traces of the past in its oldest stratifications. Minerality and sapidity emerge from this territory and create not only a pleasant alcoholic beverage, but one that wants to narrate the history and the tradition of one of the most spectacular natural amphitheatres of the world.

Different Interpretations and Pairings

The grape bunch of the Ribolla Gialla is small and has a cylindrical and pyramidal shape. The berry is of medium-small size, but rich in content and matter, while the skin is fleshy, very thick and alabaster yellow in color. It tends to reach the perfect state of ripeness towards the second half of September, when harvesting begins.

Sometimes it is left in the vineyard for a few days in order to concentrate the sugars at the expense of water. On the contrary it can also be harvested early, developing an almost uncontrollable acidity which makes it a perfect raw material for sparkling wine production. In order to extract all its phenolic content and to lighten its explosive crispness, it can be macerated for a long period in contact with its skins.

This ancient practice has been very successful in modern times and gives rise to the famous orange wines. This category is almost unique and develops tannins and amber colors which tend towards orange. They are intense and ample expressions, with a rich and complex olfactory profile: whites disguised as reds, which however preserve that fresh note typical of Ribolla Gialla. This technique is used by great producers of the Collio area such as Gravner, Podversic, Radikon, La Castellada and Princic.

The younger versions, which are not macerated, are aged in steel tanks and develop a fresh and juicy profile. They are appreciated for their expressive immediacy and for their capacity to be a perfect companion for fresh fish appetizers, sushi and sashimi or first courses with shellfish or seafood.

In some cases, such as Movia Ribolla Gialla, the ageing can be carried out in barrique or wood casks, thus developing a greater smoothness, a more enveloping taste and more complex aromas. As a consequence, this wine can also be served with more complex regional dishes such as zuppa di grado, frico, brovada or cjarsons as well as more common dishes such as white meat with little seasoning or stewed fish.

For all lovers of good cuisine and wine, on Callmewine you will find a vast selection of the best Friulian white wines. Discover Ribolla Gialla prices, characteristics and pairings in the information sheets created by our sommeliers at Callmewine and find the bottle that best suits your dinner.