Grape Variety
Imported by the Romans during their expansion into northern Europe. Produced in this area since ancient times, by the 16th century it had become so renowned that it was used in the exchange of gifts between the powerful of the time. It is now the most widespread grape variety on the Eocene hills of the provinces of Udine and Gorizia. Sweet Ribolla wines were highly prized at the beginning of the century in the Austro-Hungarian Empire. After various ups and downs, the vigorous grape, slow to bud, and early to ripen, today thrives in the sunniest, driest locations on the eastern hills.

Description
It has a bright straw color and an elegant and intense aroma; the flavor is lively and harmonious, dry, fresh, vinous, light, and full-bodied.

Food Pairing
In gastronomy, it pairs well with delicate fish and seafood dishes. It pairs well with cold appetizers with tart lemon and vinegar sauces, vegetable soups and first courses, and creamy soups.

Serving Temperature
It should be enjoyed at 10°C as an aperitif and at 12°C at the table.