Gravner Ribolla Gialla Anfora 2009
115,00 €
| Year | 2009 |
|---|---|
| Format | 75 Cl |
| Origin | Italia |
| Typology | Macerated Wine, White Wine |
| Grape Variety | Ribolla |
Out of stock
Producer: Josko Gravner
Venezia Giulia Ribolla Gialla IGT Amphora
️ Oslavia, Italy
Josko Gravner
Ribolla Gialla
2009
️ 14%
The grapes are harvested late, the fermentation is spontaneous in terracotta amphora for 7 months with maceration on the skins, then it refines for a few more months in the same containers and then ends up maturing for 6 years in Slavonian oak barrels
Pot pourri of yellow flowers then many pulpy fruits and also exotic candied fruit, hints of honey and beeswax, herbaceous notes and lots of minerality
Warm and full, full and material, there is even a great tannin, very elegant and very persistent
Serving temperature 12°-14°
Blue Stilton
As reassuring as a Swiss vault
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 in the world. Farmer on the Collio, Josko began making wine from the 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 experiments with a new technique: the fermentation of the grapes in terracotta amphorae from the Caucasus, from which the name of his wines derives.
Today Josko Gravner has also progressively eliminated all the vines that he considered foreign, in order to cultivate mainly two historic native varieties in the vineyards of Oslavia and Hum (in Slovenia): the Ribolla Gialla and the Pignolo Rosso. For more than 30 years he has not used synthetic chemical products in his vineyards, which he works exclusively by hand, with unparalleled care and passion, which finds its roots in the profound sensitivity and respect he has towards the ecosystem in which we live.
His is a way of making wine that certainly goes against the trend of past and current fashions, but his choices have always been impeccable; working the grapes in terracotta amphorae, very long macerations, marketing the wines no earlier than seven years after the harvest: all this, combined with his incredible passion for the Friuli terroir, has given life to labels that are popular head held high in the Olympus of great organic and biodynamic wines. Josko is a precursor of this style, a master, who rightfully ranks among the best winemakers in our country.
