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Ribolla is a white-wine grape variety that is widely planted in the northeastern Italian province of Friuli. It can be found in neighboring Slovenia, where it is known as Rebula, and the Greek island of Cephalonia, under the moniker of Robola.

The wines are often characterized by their firm acidity, peach, citrus and apple notes, and a faint floral aromatic profile. In Friuli, Ribolla Gialla performs best in Rosazzo and Colli Orientali, where it used mostly to produce dry white wines and occasionally sparkling wines. It is most often made as a varietal but is also blended with varieties such as Pinot Grigio, Friulano and Malvasia.

In Slovenia (specifically the Goriska Brda region) Rebula blends are known as brisko vino. In Greece the variety even has its own dedicated Robola Kephalonia appellation. On Cephalonia, vines are grown ungrafted in chalky soils, which adds an extra dimension of minerality to the wines.

It is thought that the vine originated in Cephalonia and arrived in Friuli, by way of Slovenia, as early as the 13th Century and during the Venetian Republic. Two clones exist: Ribolla Verde and Ribolla Gialla. The latter is far more prevalent as it is more expressive than its green sibling. Most wines labeled as Ribolla are more likely to be made from the Ribolla Gialla clone. After a period of declining popularity in Friuli – international varieties were preferred during the post-phylloxera replanting – growers have recently embraced its unique qualities as a (relatively) native grape.

Ribolla Nera is no relation of Ribolla. It's actually a synonym for Schioppettino.

Synonyms include: Rebula, Zlata Rebula, Robola, Sabrevois.

Food matches for Ribolla include:

• Crumbed scampi
• Chilean salad of mussels and clams
• Spaghetti alla vongole