Ribolla gialla originates in the Friuli region of Italy and across the border in Slovenia. Its earliest known mention was in the Pope’s paperwork managing a dispute between the Bishop of Trieste and a monastery in Venezia in 1296. Back then, it would have been skin-fermented like red wine, and we do that too with our Matthiasson Vineyard estate-grown fruit, but this wine was made in a “modern” method (the past few hundred years) of pressing the fruit and fermenting the juice separately in barrels.
