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Josko Gravner

Josko GravnerClay amphorae are believed by many to be the first tanks ever to hold wine—historians have used documents from Georgia (formerly in the USSR) to verify that winemakers have used this ancient practice for more than 4,000 years. In contrast to this ancient technique, today's Friulian winemakers have embraced vinification equipment like stainless steel, temperature controls, and barrique. Indeed, Josko Gravner helped pioneer the use of these tools. However, the iconoclastic and ever-changing Gravner has taken on a new "old" approach—that of using amphorae. Contradiction? No. Experimentation? Yes. The relentless passion for perfection through experimentation changed Gravner’s philosophy, for he was among the first to combine bio-dynamic winemaking with a more traditional, nonintrusive style in this white wine epicenter.

Gravner is a proponent of the use of 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 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. 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.
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Gravner Breg Anfora 2002, 750ml Gravner Ribolla Gialla 2000, 750ml
Our Price: $71.10
Our Price: $71.10
Gravner Breg Anfora 2002 Gravner Ribolla Gialla 2000
It is the most controversial and misunderstood wine that we have carried in the past three years. More importantly, though, Gravner's Breg Anfora has also been the most inspirational, earning Gravner a dedicated chapter in Sergio's new memoir, Passion on the Vine Ribolla Gialla is one of Friuli's oldest indigenous vines, and enjoyed the distinction of serving as the drink of choice—under the name Rabiola del Collio—in the Republic of Venice. While virtually unknown to a modern audience, Josko Gravner authored a movement dedicated to its reclamation, endeavoring to comprehend this difficult varietal's character and nuances over a period spanning two decades. His work with Ribolla represents the achievement of which he is most proud.
Gravner Ribolla Gialla Anfora 2003, 750ml Gravner Breg Anfora 2003, 750ml
Our Price: $78.69
Our Price: $94.59
Gravner Ribolla Gialla Anfora 2003 Gravner Breg Anfora 2003
Aromas of pineapple, dried apricot and vanilla bean. Full-bodied and fruit forward, almost a red wine in structure.  Ribolla Gialla is one of Friuli's oldest indigenous vines, and enjoyed the distinction of serving as the drink of choice—under the name Rabiola del Collio—in the Republic of Venice. While virtually unknown to a modern audience, Josko Gravner authored a movement dedicated to its reclamation, endeavoring to comprehend this difficult varietal's character and nuances over a period spanning two decades. His work with Ribolla represents the achievement of which he is most proud. Golden yellow with amber highlights. Persistent and intense nose, with an abundance of apple like flavors and citrusy acidity beneath, hints of honey and incense. Dry, full-bodied and rather young; slightly hot on the finish.
Gravner Ribolla Gialla 2002, 750ml
Our Price: $99.63
Gravner Ribolla Gialla 2002
Ribolla Gialla is one of Friuli's oldest indigenous vines, and enjoyed the distinction of serving as the drink of choice—under the name Rabiola del Collio—in the Republic of Venice. While virtually unknown to a modern audience, Josko Gravner authored a movement dedicated to its reclamation, endeavoring to comprehend this difficult varietal's character and nuances over a period spanning two decades. His work with Ribolla represents the achievement of which he is most proud.
   
 
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