A famous Friulian tradition of the autumn period
Autumn brings with it many perfumes and colors. In particular there are fruits and products that grow or are produced at this time of year. It is also the season of the “Ribolla”, a traditional product of the Italian region of Friuli Venezia Giulia. Italian Traditions will guide you on its discovery by explaining what it consists of and how it is prepared. We will also advise you on what to combine this drink with, according to Friulian tradition. Finally we will tell you about the origin of this local custom.
Ribolla
The Ribolla grape must is a product that is sold by some wineries in Friuli more to continue an ancient tradition than to make a real profit. In fact only small quantities are produced. Ribolla is sparkling and consists of a partially fermented grape must with very low alcohol content. It should be consumed fresh, so it is available for a limited period of time. It is usually ready in the last days of October or early November.
It is produced using grapes of the homonymous vine.
Chestnuts
The chestnuts are the fruit of the chestnut tree and derive precisely from the female flowers enclosed within a dome. This then grows into a burr. Inside is the real chestnut. Its shape and its size depend on the variety and position, as well as the number of them inside the burr. The harvesting period usually coincides with the end of October and early November. In fact this is the time of year when the fruits fall from the trees and can be gathered.
Origin and tradition
In Friuli in the 50’s on the evening of All saints day, people used to gather to taste the Ribolla. On this occasion it was customary to accompany the tasting with chestnuts, typical of the season, cooked on the grill. The name Ribolla derives from the action of re-boiling. In autumn, in fact, the wind made the cellars colder, stopping the fermentation process which, therefore, had to be resumed in the Spring and stimulated with pomace. Then the fresh Ribolla, which was still must, had to go through a period of rest to stabilize after such forced fermentation.
Throughout the month of October this drink was sold in taverns and public places. The day on which it could be tasted was traditionally November 1st. so coinciding with the deeply felt celebrations held in all the cities of Friuli for the All Saints Day. Today the fresh Ribolla is no longer produced with the double fermentation method but it is still a young wine that lends itself to accompany chestnuts. For this reason it is the ideal wine for the season.
In Italy there are many customs and traditions that are linked to particular periods of the year. Furthermore these concern some specific regions. Even today in some areas of Italy ancient territorial traditions are still carried on. If you want to discover other interesting facts about the Italian peninsula, we recommend reading this article. Now that you know all about fresh Ribolla you just have to taste it accompanied with chestnuts.
