Organoleptic characteristics:
Ribolla has straw yellow color with greenish glares, it has a delicate aroma of flowers and fruit, and in the mouth it is dry, harmonious, light, persistent.
Historical-cultural infos and curiosities:
The origins of Ribolla Gialla are not certain (the most accepted version says that it is a native vine) but Ribolla (intended as wine) was known and appreciated since the Middle Ages, not only in Italy but also outside of the borders.
Serving suggestions:
Dishes based on fish, mature cheese, vegetables in batter.
Production area:
Zone of Colli Orientali (Udine) and Collio (Gorizia), Friuli-Venezia Giulia.
Grape varieties allowed for its production:
Ribolla 100%.
