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Orange dry
Gravner Ribolla Venezia Giulia IGT 2013 is a classic example of Joško Gravner's "amber" style: 'Ribolla Gialla' grapes are fermented with long maceration in underground Georgian amphorae (qvevri), with wild yeasts and without temperature control. After pressing, the wine is returned to the amphorae for at least 5 months, and then matures in large oak barrels for about 6 years; it is usually bottled without filtration and clarification.
Aroma
In the glass, tones of dried herbs (sage, oregano), dried flowers, beeswax, resins, spices and candied citrus open up, with a hint of ripe stone fruit (apricot, peach) in the background.
Taste
In the mouth, it is a structured, full-bodied wine with a clear tannic "skeleton" line (from the skins), an oily texture and a bright, salty mineral note. Yellow plums, dried stone fruits, nutty and lightly roasted nuances may recur in the taste, and the aftertaste remains long, spicy.
Terroir
The wine comes from the Friuli-Venezia Giulia (Venezia Giulia IGT) zone, where calcareous-virgin slopes (the so-called "ponca" type of soil direction in the Collio area) and a border microclimate, which provide the grapes and the necessary acid-spine retention for ripening, are very important for the Gravner style.
Serve at 12–16°C with mature cheeses, more intense poultry or veal stews/mushrooms with richer sauces (this is a wine that loves "character" on the plate).
Aromas of Seville orange marmalade with orange honey, lemon peel, pine nuts, and forest floor. Medium-bodied with integrated tannins that melt into the wine. It’s nicely chewy and flavorful. Hints of candied oranges at the end. A delicious and rather unctuous orange wine. Serve at 16 to 18 degrees centigrade. Drink now.
Joško Gravner is probably the most important, but certainly the best known Slovenian winemaker. It operates in Italy, specifically in Collio, near the border, in a small town called Oslavia / Oslavje, where other Slovenian viticulture masters live. The place in the current world wine history has obtained it with a constant search for the best wine, the purest and can be added to an environmentally impeccable wine. His products, however, are not only ecological or biodynamic, but he seeks the taste that man has created for millennia exclusively in harmony with nature. In recent years he has become famous especially in the West for the production of a wine from ecologically absolutely clean vineyards that then ripen in the cellar where he keeps it in amphorae and in large wooden barrels for a period that is never less than a luster.
