Gravner

Gravner

Josko Gravner is one of the noble fathers of recent Italian viticulture. Philosopher winemaker, profound connoisseur of nature and its rhythms, Gravner – whose name is inseparable from that of Collio – is the one who changed the culture of wine in Friuli, contributing in a decisive way to the affirmation of the products of the region outside of the Italian borders.

Josko began working in the vineyard and in the cellar at sixteen, until the nineties he vinified in steel and then in barrique but at the beginning of the 2000s he chose to try his hand at a new technique, linked to the ancient Georgian tradition of wine: the fermentation of the grapes in Caucasian terracotta amphorae.
It is a real revolution of thought and practice, because from this moment Gravner begins a “process of subtraction” in his way of conceiving wine: he progressively eliminates all non-native vines to cultivate – in Oslavia and Hum (in Slovenia) – only the two historical varieties of Ribolla and Pignolo Rosso; he emancipates himself from the use of all chemical products in the vineyard, works exclusively by hand – in a relationship of respect and harmony with the land that has few equals – and chooses long macerations, marketing the wines only seven years after the harvest.

A pioneering and countertrend vision, then as today, which made Josko Gravner a true master, recognized all over the world, in organic and biodynamic production

Showing all 7 results

Filters

Filters

Close Filters

All

< Back

Close

Pairing

Price

Prezzo:
Reset

Exclusive

  • Sort by
  • This is not a Ribolla, but the Ribolla by Josko Gravner. In fact, this ‘non-white white’ represents this Friulian producer’s philosophy and love of the land. Like 8000 years ago, Gravner – a pioneer when it comes to the use of Georgian amphoras – uses a technique that restores wine to its integrity, with long maceration on the skins, at least 5 months, which infinitely multiplies the organoleptic characteristics of the Ribolla. The wine continues to mature in large oak barrels for 6 years. The result is a bright orange wine, which changes from golden pink to orange, with a nose filled with intense aromas, of overripe fruit, aromatic herbs and clear minerality. The sip is full and complex with marked tannins due to long contact with skin. This wine can continue to evolve significantly towards pleasant and measured oxidative notes. Enjoying this wine can help one appreciate the evolution of Gravner’s technique.

    AVAILABILITY: In stock

  • This is not a Ribolla, but the Ribolla by Josko Gravner. In fact, this ‘non-white white’ represents this Friulian producer’s philosophy and love of the land. Like 8000 years ago, Gravner – a pioneer when it comes to the use of Georgian amphoras – uses a technique that restores wine to its integrity, with long maceration on the skins, at least 5 months, which infinitely multiplies the organoleptic characteristics of the Ribolla. The wine continues to mature in large oak barrels for 6 years. The result is a bright orange wine, which changes from golden pink to orange, with a nose filled with intense aromas, of overripe fruit, aromatic herbs and clear minerality. The sip is full and complex with marked tannins due to long contact with skin. This wine can continue to evolve significantly towards pleasant and measured oxidative notes. Enjoying this wine can help one appreciate the evolution of Gravner’s technique.

    AVAILABILITY: In stock

  • This is not a Ribolla, but the Ribolla by Josko Gravner. In fact, this ‘non-white white’ represents this Friulian producer’s philosophy and love of the land. Like 8000 years ago, Gravner – a pioneer when it comes to the use of Georgian amphoras – uses a technique that restores wine to its integrity, with long maceration on the skins, at least 5 months, which infinitely multiplies the organoleptic characteristics of the Ribolla. The wine continues to mature in large oak barrels for 6 years. The result is a bright orange wine, which changes from golden pink to orange, with a nose filled with intense aromas, of overripe fruit, aromatic herbs and clear minerality. The sip is full and complex with marked tannins due to long contact with skin. This wine can continue to evolve significantly towards pleasant and measured oxidative notes. Enjoying this wine can help one appreciate the evolution of Gravner’s technique.

    AVAILABILITY: In stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

  • “We’re leaving the best part of the harvest on the ground.”
    Josko Gravner heard his father say this so often that he became convinced – many years later – that he should produce a white wine using noble rot – grapes affected by the Botrytis fungus. That is the story behind 8’9’10, a Ribolla Riserva that is the daughter of three exceptional harvests: 23 November 2008, 12 November 2009 and 15 November 2010. There are only 1200 bottles of this wine, which appears to be infinite and to dance in the glass, elegant and powerful like a dancer. An incredibly bright golden yellow, in spite of clarification, it has an intense and complex nose that blends delicate resins, a hint of saffron and dried fruits, along with hints of brackishness. The palate is sweet, very long and structured, with tannic closure. The wine is fermented in amphora, and maceration takes place in contact with the stalks, followed by ageing in small oak barrels. It can be summed up in a single word: immense.

    AVAILABILITY: In stock

  • This is not a Ribolla, but the Ribolla by Josko Gravner. In fact, this ‘non-white white’ represents this Friulian producer’s philosophy and love of the land. Like 8000 years ago, Gravner – a pioneer when it comes to the use of Georgian amphoras – uses a technique that restores wine to its integrity, with long maceration on the skins, at least 5 months, which infinitely multiplies the organoleptic characteristics of the Ribolla. The wine continues to mature in large oak barrels for 6 years. The result is a bright orange wine, which changes from golden pink to orange, with a nose filled with intense aromas, of overripe fruit, aromatic herbs and clear minerality. The sip is full and complex with marked tannins due to long contact with skin. This wine can continue to evolve significantly towards pleasant and measured oxidative notes. Enjoying this wine can help one appreciate the evolution of Gravner’s technique.

    AVAILABILITY: In stock

  • A must-try, Ribolla is the first of Josko Gravner’s wines to be entirely fermented in amphoras. It comes from vines that date back to 1915 and 1950. It represents an important part of the history of this important Friulian producer, who revolutionized the sector with the use of buried Georgian amphoras, indigenous yeasts and spontaneous fermentation without temperature control. The wine has spent a total of 11 months in an amphora, to then be aged in large oak barrels for 3 years. The colour is clearly orange, with aromas of dried fruit, a potpourri of yellow flowers, spices and mineral hints. On the palate it is opulent and intense, with good tannins and freshness. Gravner guarded this wine jealously until 2017, when he decided to make it available exclusively in the magnum format. Following 20 years of tests in amphoras, this Ribolla can be described as the successful first child of the Gravner vineyards.

    AVAILABILITY: In stock

No products were found matching your selection.

free anime animeheaven watch anime

animedao food wars animedao animedao one piece

gogoanime kissanime tv gogoanime anime stream

anime online aniwatch dubbed anime

the flintstones wcostream wcostream watch anime

Navigation

Your Cart

Viewed

Recently Viewed

Close

Categories