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Rosso Breg 2006 Magnum

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In Lenzuolo Bianco, a hamlet of Oslavia, Collio Goriziano, wine has always been made, regardless how the border with Yugoslavia first and then with Slovenia moved over the years. Tradition is strong and men are even stronger in this strip of Italy that speaks Slovenian that from several years became the cradle of ancient-time wines, produced as at the dawn of civilization and which today are often labeled as natural or artisan wines. Joško Gravner made and still makes the history of Oslavia: his wine is his thought, and his thought is his way of living.

Few winemakers have revolutionized the way of making wine in an entire region like Gravner and very few, perhaps none, have done so more than once. Radical choices introduced new vinification techniques and focused attention on native grapes: a beautiful example of such is the Rosso Breg, from 100% Pignolo grapes. A Friulian grape that was in danger of disappearing in the twentieth century and which was recovered to celebrate its rebirth from the eighties onwards, today made it own by Gravner in a meaning of extreme purity, from the vine to the bottle. Gravner is an interpreter of the purest biodynamic winemaking way, made not only of the respect for the nature and its own rhythms but also of a personal contribution to the surrounding environment to encourage biodiversity and generate serenity.If in the vineyard nature does it by itself and man is limited to pick the fruits when ready, as in the case of the 2006 harvest which ended in mid-October with sane and promising grapes concluding a textbook vintage from a meteorological point of view, in the cellar Joško relies on the Caucasian millenary tradition, fermenting and macerating the grapes in undergound amphorae for a few weeks, before drawing off, pressing and resting the must in amphora for five months. In the silence, darkness and tranquility of a splendid cellar carved into the rock, the wine grows in the qvevri and slowly transforms, before leaving the earth to rely on oak for five long years before a well-deserved rest in the bottle. It is a linear, simple process, which does not require clarification or filtration, only a minimal addition of solfites since the natural product of fermented grapes is not wine, but vinegar. Rosso Breg is a wine that cannot be forgotten, it immediately impacts the tasting with its history well translated into olfactory complexity and robustness. Dark garnet and not at all transparent, it is spicy, with hints of tobacco, undergrowth, ripe red fruits and raisins. In the mouth it is muscular but elegant, with a perceptible and well round-edged tannin, still fresh and well mineral. The finish is not easily forgotten and perhaps there is no desire to forget it, in full respect to the dilated times of a producer who tries to bring us back to the simplicity and pleasure of simple things, like drinking a glass of wine in company. Just 700 magnums have been produced.

Weight: 3.5 kg

Type: Red

Country: Italia

Region: Friuli-Venezia Giulia

Denomination: Venezia Giulia IGT

Grapes: Pignolo

Aging: after fermentation in amphora, 14 years aging: 5 in oak and the rest in bottle

Alcohol content: 16%

Service temperature: 18/20 °C

Pairing: Cotechino con crauti, Gulasch, Minestra di Fagioli, Stinco di Maiale

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