Ribolla Gialla

The story

Ribolla Gialla is the grape behind Friuli's orange wine revolution. Producers macerate white grapes on skins for weeks, creating amber-colored, tannic wines. It's the opposite of modern winemaking.

Insider story

Orange wine is ancient—Georgians made it 8,000 years ago in clay qvevri. But modern winemaking abandoned skin contact for whites.

In the 1990s, Friuli producers (Gravner, Radikon, Princic) revived orange wine. They macerated Ribolla Gialla on skins for weeks or months. The wines were amber, tannic, oxidized—nothing like 'normal' white wine.

Critics were divided. Some called it 'revolutionary.' Others called it 'faulty.' The debate rages.

But orange Ribolla Gialla found its audience. Natural wine fans love it. Sommeliers champion it. It's one of wine's most polarizing styles.

Technical deep dive

Ribolla Gialla has high acidity (6-7 g/L), citrus and herbal aromatics, and a slightly bitter finish. Alcohol: 12-13.5% ABV.

Orange wine: white grapes are macerated on skins (like red wine). Maceration lasts days to months. The wine extracts tannins, color, and phenolics from skins.

Amphora/qvevri: some producers ferment and age in clay vessels (Georgian tradition). It adds earthy, mineral character.

Industry secrets

Gravner and Radikon are orange wine's cult producers. $60-150 bottles are sought after by collectors. But their wines are challenging—tannic, oxidized, acquired taste. Start with Princic or Damijan for gentler introduction.

For collectors

More white grapes

• Riesling
• Rkatsiteli
• Roditis
• Romorantin
• Roter Veltliner