Ribolla is a chameleon who not only roams the spectrums of color but ranges the gamut of texture as well. It can be made in so many styles- from fresh, citrusy and bitter-edged to the deeply phenolic orange wines made on the skins in clay amphoras. The grape on its own without much manipulation shows a linear zippy character with hints of juniper green. And yet, when skin-soaked, aged, and even oxidized, it becomes an entirely unique “orange” wine. Most would argue that Ribolla reigns the supreme grape for that category.
Miani / Ronchi di Chialla / La Viarte