The Ribolla Gialla is sourced from a single vineyard that was planted via massal selection to an ancient clone of the variety that is specific to the Gramogliano cru, back in 1991. The grapes are all hand harvested and then immediately put into a gentle press before a temperature controlled fermentation in stainless steel tanks. Famous Friulian neighbors such as Gravner and Radikon are well known for their high skin-contact Ribollas, allowing them to ferment with whole clusters for many weeks. This style likely has ancient roots, but the clean, fresh version that we have today from Canus is the perfect way to experience the unencumbered brilliance of this special terroir with the very grape that was born of it.

The 2021 Ribolla Gialla from Canus pours a shimmering straw yellow with slight hints of lime green at the rim. This variety is known to age well, given its medium weight and medium-high acidity levels, and at three years of age this beauty is in its perfect drinking window. Serve at around 50 degrees in all-purpose stems and the classic notes of just-ripe peaches, yellow apples, orange blossoms, bergamot, wildflower honey, Alpine herbs, and wet stone will all leap from the glass. The texture is lovely, medium bodied and silky, with a lively pop of acidity and high altitude minerality. It’s a lovely pairing for seafood dishes on the richer side like brandade or lobster risotto, but if you want to go for local authenticity try the below recipe for a Friulian pork ragù with pasta. Buono appetito!