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Wines by Gravner |
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Gravner
Clay amphorae are believed by many to
be the first tanks ever to hold wine—historians have
traced back more than 4,000 years with documents from Georgia
(formerly in the USSR) that reveal this ancient practice.
In contrast, today's Friulian winemakers have embraced words
like stainless steel, temperature control, and barrique.
Ironically, it was Josko Gravner who helped pioneer the
use of these tools. However, the iconoclastic and ever-changing
Gravner has taken on a new "old" approach. Contradiction?
No. Experimentation? Yes. The relentless passion for perfection
through experimentation changed his philosophy, as Gravner
was among the first to combine bio-dynamic winemaking with
a more traditional, unintrusive style in this white wine
epicenter.
Gravner is a proponent in the use of open-top
wood vats, extended maceration on the grape skins, no added
yeasts, no sulphur dioxide, and no temperature control—purely
natural winemaking. This is Josko's current position, and
he employs both amphorae and large oak barrels to make his
three wines; Collio "Breg," Ribolla Gialla, and
"Rosso Gravner." The grapes for these 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: "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."
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You may also enjoy reading about these additional producers:
Bastianich,
Damijan,
Ferreghini,
Gravner,
Jermann,
Kante,
La Castellada,
Lis Neris,
Livio Felluga,
Meroi,
Miani,
Movia,
Radikon,
Ronco del Gnemiz,
Schiopetto,
Vie di Romans
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