Salariis Wines, Ribolla Gialla 2023 White

Salariis Ribolla Gialla 2023 is a fresh and elegant white wine from northeastern Italy, showcasing the naturally vibrant character of one of Friuli’s signature grape varieties. Created by wine friends Fabio and Luigi, the Salariis project combines professional winemaking expertise with a deep connection to the landscapes between the Julian Alps and the Adriatic Sea.

Tasting Notes
Bright and pale in appearance, this Ribolla Gialla offers an invitingly fresh aromatic profile, with notes of citrus, green apple, white flowers and subtle herbal nuances. On the palate, it is light to medium-bodied and lively, balancing crisp acidity with delicate fruit and a clean, refreshing finish. Its freshness makes it especially enjoyable in its youth, when the citrus-driven character is at its most expressive. It can also develop additional softness and nuance over the next few years when stored in a cool, dark place.

Production
The Salariis vineyards benefit from the influence of both the Julian Alps and the nearby sea, natural factors that help give the wines freshness, complexity and elegance. The producers focus on preserving the surrounding ecosystem of forests, waterways and wildlife, while maintaining high quality standards. Salariis produces wines from several regional and international varieties; across the range, around 10% of the wines are matured for four months in small barrels to add palate complexity while preserving fresh, fruit-led aromas. Specific harvesting and vinification details for this Ribolla Gialla are not provided.

Food & Serving
Serve chilled at approximately 8–10°C alongside seafood, shellfish, grilled fish, sushi, fresh salads and light pasta dishes. Its bright acidity also makes it a natural match for soft cheeses, asparagus and delicately seasoned poultry. Decanting is not necessary; simply open shortly before serving or pour into a well-shaped white wine glass to allow its aromas to emerge.

Producer
Salariis Wines was founded by Fabio and Luigi, two wine enthusiasts whose complementary backgrounds shaped the project. Fabio trained at the Oenological School in Conegliano and comes from the family behind Ca’ di Rajo in Veneto, while Luigi studied economics in the United States and gained experience in the European food and beverage sector before dedicating himself fully to wine. Named after the evocative Borgo Salariis in Treppo Grande, Friuli, the winery produces around 200,000 bottles annually and is committed to expressing the freshness and elegance of the region while respecting its natural environment.

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