Matthiasson – Ribolla Gialla Matthiasson Vineyard
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USA - CA
Napa County
Wine
White
The Facts
Origins USA - CA > Napa County > Napa Valley
Appellation Napa Valley
Varietal Ribolla
Cepage 100% Ribolla
Winemaking The wine was fermented whole cluster with native yeast in an open-top tank with twice daily punchdowns. After two weeks the must was pressed,
Aging aged sur lees for 18 months in neutral barrels
Alcohol by Volume 11.5%
Annual Production 390 cases
Markets Texas
Trade and Media
The Character
Tasting Notes The Ribolla Gialla tastes like hazelnuts, baking spices, Meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced acidity, with great weight and length given the moderate alcohol.
Sustainability Certified Organic, Green Practicing, Sustainable In Practice, Minimal Intervention / Augmentation, Natural Fermentation
The Story
Ribolla Gialla originates in Friuli-Venezia Giulia near the Italy-Slovenia border. An ancient grape variety, its
earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling
the gap in food pairing between white wines and red wines — it can be amazing with pork and stewed
pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine”
from this fruit since 2008, one of the first orange wines in California.
The wine was fermented whole cluster with native yeast in an open-top tank with twice daily
punchdowns. After two weeks the must was pressed, and the wine was aged sur lees for 18 months in
neutral barrels.
The wine is 100 percent Ribolla Gialla from our home vineyard. The alcohol is 11.5%, the pH is 3.75 and the
TA is 5.9 g/L. 390 cases produced.
The Ribolla Gialla tastes like hazelnuts, baking spices, Meyer lemon curd, Bartlett pear, but most of all it
has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced
acidity, with great weight and length given the moderate alcohol.
The Vineyard
The Ribolla Gialla represents seven rows in our home (“Matthiasson”) vineyard in the Western Oak Knoll
area of Napa Valley. It was grafted onto 15-year-old Merlot vines. George Vare was given a few sticks of
the budwood from Josko Gravner in 2001 and grafted it into his own vineyard, which Steve was
managing. Steve (and then Jill) fell in love with the variety in the process, and immediately grafted the
variety into their own vineyard when they purchased it in 2006. Farmed using only organic methods, with
fruit trees at the ends of the rows, the vines are serenaded throughout the season by coyotes, owls, bees,
and the occasional hum of one of our fully electric tractors.
earliest known mention was by the Pope in 1296. Ribolla Gialla makes an unparalleled food wine, filling
the gap in food pairing between white wines and red wines — it can be amazing with pork and stewed
pome fruit, fatty raw seafood, cured meats, and intense cheeses. We have been making “orange wine”
from this fruit since 2008, one of the first orange wines in California.
The wine was fermented whole cluster with native yeast in an open-top tank with twice daily
punchdowns. After two weeks the must was pressed, and the wine was aged sur lees for 18 months in
neutral barrels.
The wine is 100 percent Ribolla Gialla from our home vineyard. The alcohol is 11.5%, the pH is 3.75 and the
TA is 5.9 g/L. 390 cases produced.
The Ribolla Gialla tastes like hazelnuts, baking spices, Meyer lemon curd, Bartlett pear, but most of all it
has a stony minerality that is incredibly distinctive. There is supple tannic structure and fresh balanced
acidity, with great weight and length given the moderate alcohol.
The Vineyard
The Ribolla Gialla represents seven rows in our home (“Matthiasson”) vineyard in the Western Oak Knoll
area of Napa Valley. It was grafted onto 15-year-old Merlot vines. George Vare was given a few sticks of
the budwood from Josko Gravner in 2001 and grafted it into his own vineyard, which Steve was
managing. Steve (and then Jill) fell in love with the variety in the process, and immediately grafted the
variety into their own vineyard when they purchased it in 2006. Farmed using only organic methods, with
fruit trees at the ends of the rows, the vines are serenaded throughout the season by coyotes, owls, bees,
and the occasional hum of one of our fully electric tractors.
About Matthiasson
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
Producer Story
Jill and Steve Matthiasson founded Matthiasson Family Wines in 2003, guided by the belief that great wine begins in the vineyard. Combining Steve’s expertise in viticulture with Jill’s background in ecology, they farm organically and regeneratively, prioritizing soil health, balance, and biodiversity. Their philosophy of restraint in the cellar allows the vineyard to speak, producing wines of clarity, elegance, and authenticity. Celebrated for their moderate alcohol, food-friendly style, and expressive character, Matthiasson wines highlight both Napa classics and rare varieties, earning critical acclaim and establishing the winery as a benchmark for quality, sustainability, and a fresh vision of Napa Valley.
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