classical quirky vino
The Wines
Ribolla Gialla 'Anfora'
This amber wine coats the palate with sweet fruit, savoury herbs and umami. Smoke, tobacco, dried apricots, wild flowers and smoke all add nuance on the finish. Utterly beguiling, mesmerisingly textured.
quick facts
APPELLATION: IGT Venezia Giulia
VINTAGE: 2014
STYLE: white
GRAPE: ribolla gialla
FARMING: biodynamic
FERMENTATION: amphora
MATURATION: oak
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 14%
CASE SIZE: 9
Rosso 'Breg'
This red wine is made in a peculiar way same as his amber wines; the famous local Ribolla grapes are destemmed, crushed and placed in the Georgian amphoras (called qvevri), which are buried straight in the soil of the underground cellar. It's environment - the Earth - naturally controls the fermentation temperature. After 6-7 months of macerated alcoholic fermentation and malolactic transformation, and having periodic punchdowns to submerge the skins cap to the bottom, the amphoras are emptied and cleaned, and after pressing in a small vertical press placed conveniently in the cellar, the wine returns the the qvevris for further aging of some 5-6 months until the new harvest takes pace. The wine is then racked into big Italian botti (big volume oak casks) for further aging and fining for at least 6 years before bottling.
In short: the wine spent over 6 months on the skins, in total of 1 year in underground amphoras, and also has 6 years of aging in bog oak casks. The wine was then bottled and aged for further 7 years in the winery to be released in 2021, a real "teenager" with it's 14 years!
2007 was almost a perfect vintage and this great wine can be enjoyed now or cellared for the coming years.
A unique wine, and this could be your rare chance to try one of less than 1500 bottles produced every year!
quick facts
APPELLATION: IGT Venezia Giulia
VINTAGE: 2007
STYLE: Red
GRAPE: Pignolo
FARMING: biodynamic
FERMENTATION: amphora
MATURATION: oak
FILTRATION: unfiltered
ALCOHOL: 14%
VEGAN: yes
CASE SIZE: 9
Gravner
Many words have been used to describe Josko Gravner. Pioneer. Maverick. Visionary. Legend. But perhaps the word that captures his philosophy most accurately is honesty. In his way of speaking, in his respect for the land and vines in his care, in the expression of the grape through the wine. He has pushed the boundaries of winemaking more than any other in Italy, and perhaps the world, over the last three decades. If he has inspired countless others, he nevertheless remains in a league of his own.
Focussed on white varieties, he harvests late, routinely into November, encouraging botrytis where possible. In the past, he was a champion of ultra-modern winemaking, but he rejected such manipulation and now ferments the wines in underground terracotta amphorae, an ancient type of vessel that represents the origins of winemaking and the absence of technology. After resting on the skins until the following spring, the wines are racked into large oak casks, where they remain for 6 years – unheard of for white wines. No yeasts are added, and no sulphur. These are fascinating, textural masterpieces, displaying elegance and a lightness of touch, and above all, individuality.
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