Gravner Ribolla 2008
Gravner is a proponent of the use of amphorae, open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines. The grapes for wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, "I am convinced that wine is a product of Nature, not of Man, whose role, therefore is to accompany its maturation process while avoiding any artificial intervention." Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy.
|Region||Gorizia Hills (Goriška brda)|
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started aging in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.