The actual product may vary from the images shown on the website.
Orange dry
Ribolla grapes are fermented in clay amphorae with no temperature control. Indigenous wild yeasts are used for fermentation, and both the yeasts and grape skins remain in contact with the wine for an extended period. Once fermentation is complete, the grape skins and lees are removed. The wine is then returned to the amphorae for 5 months of further ageing. This is followed by an additional 4 years of maturation in large oak casks. The wine is neither filtered nor fined.
The wine shows a light amber hue and aromas of dried sage, oregano, and ripe peaches and apricots. On the palate, it is full-bodied, with an oily texture and flavours of yellow plums and toasted almonds.
Serve at 14–15 °C.
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.
