Rebula (Ribolla) enjoys a long tradition in the Slovene littoral, certain oenologists claiming this very region to be its origin. It has definitely been cultivated here since at least the 13th century. The vines have a high yield; ripe berries tend to fall off the grape clusters. The name Ribolla (in Italian) stems from "ribollire", meaning to re-boil. The Bora wind in the littoral cooled the cellars before the wine must rich in sugars was able to fully ferment, stopping fermentation, only for the wine to then "re-boil" in the spring.
Our ribolla has an inviting golden to amber colour, which speaks of longer skin contact. Nose is amazingly rich for Ribolla, with gooseberries and blackcurrants dominating over gentle piny and fine oaky notes. Very dry, medium bodied with touch of tannins and salty savoury character and lot of life.
- Goriska Brda