An ancient indigenous Friulian grape variety cultivated since Roman times in our region and as far away as Slovenia and Croatia, in recent decades it has seen its fame expand further and further out of the region to the point that it has become the best known and most appreciated indigenous Friulian wine. The versatility of its grapes allows us to obtain excellent results in both still and sparkling versions. The latter version is a pale, bright straw-yellow wine with a medium body. With tempting floral (white rose, acacia), fruity (white peach, pear), and to a lesser extent herbaceous (summer hay) aromas, this wine surprises with its freshness and savouriness. Forchir’s still Ribolla Gialla is an ideal companion throughout a fish meal, from crudités and tartare to steamed shellfish, seafood pastas and risottos. Its freshness also goes well with mixed fried seafood and vegetables, and baked fish.