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In Italy, Ribolla Gialla grapes are cultivated in the Friuli-Venezia Giulia region. Ribolla Gialla originated in Greece. The grapes use was first documented in the 11th century. It is believed that the grape traveled to Italy from Greece via Slovenia. Ribolla Gialla wines have a deep yellow hue. They are light bodied and have a high acidity. Flavours are typically floral. When aged, secondary flavours of nuts often develop. Ribolla Gialla wines are fairly tannic and acidic. They pair well with meat dishes in addition to lighter snacks. Try pairing with a salty, wood grilled rib eye and cream sauce.