Ribolla Gialla is a white grape native to Friuli-Venezia Giulia in north-east Italy, prized for its bright acidity, versatility and distinctive character. It has a long history here, going back to at least the 13th century, and thrives in Friuli's cool, hilly climate, which gives it its signature acidity and flavours. The name "Ribolla" is thought to come from the Slovenian "rebula", reflecting the grape's presence in both Italian and Slovenian wine regions.

Grape variety: Ribolla Gialla (Rebula)

Vinification: hand-picked grapes are gently pressed under low pressure and the must chilled to 10°C. After settling for 24 hours, the clear must is racked into stainless steel for fermentation. Fermentation is followed quickly by racking to preserve the fruit, with no malolactic deacidification. Bottled in the summer after harvest.

Tasting notes: Straw yellow. Gentle citrus and apple aromas. Mineral on the palate, with an elegant finish and pleasant acidity.

Food pairing: perfect as an aperitif, with fish or other appetisers.

Alcohol content: 12% vol.

Serving temperature: 10–12°C.

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