Rebula is the most widely cultivated grape of the Primorje region where it has a long tradition. It is thought to be autochthonous to the general area of Primorje and neighbouring Italy and has been cultivated in this geographic region at least since 13th century.
It is a very dependable vine, regular and plentiful in yield, but the ripe berries have a tendency to fall off. The name is thought to be derived from Italian word "rebollire" meaning "to reboil," that is, to ferment again. The must contains plentiful sugar and under traditional methods of production, the bitter northeast burja winds that strike the area in late autumn would chill the shallow cellars and casks to the point where fermentation would stop before all the sugar was exhausted. Since the wine was not filtered or racked, fermentation would start again in the spring. The Rebula of those times was semi-dry, cloudy, and not very good.
One should note that some Primorje winegrowers still produce Rebula (and some other white wines) in the "old" way, that is, as in the production of red wines, the skins are left in the must during primary fermentation. In the past this method was also used with other white wines grown in this warm region: the tannin acts as a preservative and heavily macerated white wines required less sulfurization to suppress the undesirable bacteria that proliferate particularly well in hot climates.
Macerated Rebula is interesting, but most wine lovers dislike the "un-white" taste of such wines - and furthermore, as the method is not in accordance with contemporary standards of quality, such wine is not commercially available.
With improved methods of production and deep, well insulated wine cellars, Rebula (or indeed any other wine) no longer "reboils": "double" fermentation is viewed as a cellarer's failure, and such wines would not conform to the strict quality standards of the Slovene Wine Growers and Producers Association.
Rebula is greenish-yellow to golden straw yellow and moderate in alcohol and acids. It is a dry wine, fresh, lively, and balanced; its neutral bouquet and aroma suggest a slight reminiscence of cedar. The wine should be consumed when still young as it gains nothing with aging.
Rebula is increasingly popular for the production of slamno vino ("straw wine"), that is, wine made from dried berries similar to the Italian passito.
Rebula is a wine of Primorje, grown primarily in the Brda and Vipava Valley areas and less frequently in the Kras area.
Rebula should be served at 9 - 10 °C (48.2 - 50 °F) with white saltwater fish, freshwater fish like trout or salmon, or oysters.
