The Wine People, 'Odulìn' Ribolla Gialla, 2024, Venezia Giulia (IGT)

'One-Liner'
A bright, characterful taste of Friuli – lemon, white flowers and crisp orchard fruit with lively acidity and a gently spicy finish.

Tasting Note
Pale straw yellow with green highlights, opening with delicate aromas of white flowers, lemon and fresh orchard fruit. The palate is crisp and energetic, with citrus joined by green apple, white peach and a subtle herbal note. Bright acidity gives the wine plenty of lift, while time on the lees brings a little extra texture through the middle. A small proportion of barrel ageing adds gentle spice and breadth without taking away from Ribolla Gialla’s naturally fresh personality. Dry, harmonious and refreshing on the finish, with citrus, white fruit and delicate spice lingering behind.

Country: Italy
Region: Friuli-Venezia Giulia
Sub-Region: Venezia Giulia IGT
Grape(s): 100% Ribolla Gialla
ABV: 12.5%
Friendly: Vegan, Vegetarian

Awards & Critics' Scores
Mundus Vini Summer Tasting 2025 – Gold Medal
Asia Wine Trophy 2025 – Gold Medal
Gilbert & Gaillard International Challenge 2025 – Gold Medal

The Story
Ribolla Gialla is one of north-eastern Italy’s great native white grapes, particularly at home in Friuli-Venezia Giulia close to the Slovenian border. Naturally high in acidity and usually more about freshness, flowers and citrus than sheer weight, it makes a particularly distinctive alternative to the region’s better-known Pinot Grigio. For Odulìn, the grapes are picked by hand at the beginning of September, gently pressed and fermented at a cool 17–19°C to preserve their aromatic character. The wine then matures on its lees, with a small part of the blend spending around four months in barrique, adding just enough texture and spice while keeping Ribolla’s bright, clean personality firmly centre stage.

Perfect With... (click me for the recipe)
- Meat/fish: Adriatic-style baked sea bass with lemon, parsley and capers
- Vegetarian: Asparagus, goat’s cheese and herb tart
- Vegan: Butter bean, fennel and lemon traybake with herbs