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Orange wine dry
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.
2014 vintage characterisitcs:
A very rainy and generally tough year. Heavy rains throughout January and February combined with with above average temperatures, meaning there were no frosts. Spring saw beautiful flowering with bud burst 10 days earlier than average. Nevertheless, the grapes produced – especially those from old vines – were robust and developed a reasonable level of noble rot. Last day of harvesting Monday, 20 October.
Serve at 12-14 °C with pasta, shellfish, mature and hard cheese, lean fish, cured meat.
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.
