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Gravner Ribolla Gialla Anfora 2006 Magnum

340,00 

Out of stock

Manufacturer: Josko Gravner

🍾 Venezia Giulia Ribolla Gialla IGT Anfora Magnum

🖼️ Oslavia, Italy

🏡 Josko Gravner

🍇 Ribolla Gialla

📅 2006

🌡️ 14%

🍷 Orange Wine

🛁 The grapes are harvested late, fermentation is spontaneous in terracotta amphorae for 7 months with maceration on the skins, then refinement for a few more months in the same containers before finishing 6 years of maturation in Slavonian oak casks

👃🏻 Pot pourri of yellow flowers then lots of pulpy and also exotic candied fruits, hints of honey and beeswax, herbaceous notes and lots of minerality

👅 Warm and full-bodied, full-bodied and textured, there is even a great deal of tannin, very elegant and very persistent

👍🏻 Serving temperature 12°-14°.

💕 Blue Stilton

😍 As reassuring as a Swiss Caveau

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Oslavia, Italy

Josko Gravner is one of the protagonists of Italian wine history. Josko perfectly represents a radical change in the way of thinking about wine in Friuli and the world. A farmer in the Collio region, Josko began vinifying his family's grapes at the age of 16, initially in steel and shortly afterwards in barrique. But after about 10 years in barrique, he successfully experimented with a new technique: fermenting the grapes in terracotta amphorae from the Caucasushence the name of its wines.

Today, Josko Gravner has also gradually eliminated all the grape varieties he considered extraneous, to the point of cultivating in the vineyards of Oslavia and Hum (in Slovenia) mainly two historical indigenous varieties: the Ribolla Gialla and Pignolo Rosso. For more than 30 years does not use synthetic chemicals in his vineyards, which he works exclusively by hand, with unparalleled care and passion, rooted in his deep sensitivity and respect for the ecosystem in which we live.

His is a way of making wine that certainly goes against the fashions of the past and of the moment, but his choices have always been impeccable; working the grapes in terracotta amphoraelong macerationsmarketing the wines no earlier than seven years after the harvest: all this, combined with his incredible passion for the terroir of Friuli, has resulted in labels that walk tall in the Olympus of great organic and biodynamic wines. Josko is a forerunner of this style, a master, who rightfully ranks among the best winemakers in our country.

 

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