Features
Name:
Ribolla 2016 Venezia Giulia IGT Gravner
Terrain:
Ponka, a type of clays that in deeper states
Cellar
In the heart of Friuli-Venezia Giulia, Josko Gravner has always distinguished himself as one of the most influential innovators in the world of wine, while adopting methods and techniques with very ancient roots. Josko represents the continual search for a credible truth: one that starts from the earth, through its seasons, its transformations, its inhabitants, its fruits and through the work of man, because as he says, in nature there's already everything you need. He promotes a'harmony between man and the environment, demonstrating that it is possible to produce exceptional wines through care and attention to biodiversity and the natural cycle of the vines. Ageing in amphorae, refusal of chemical interventions, attention to biodiversity and the natural cycle of the vine. Wines that are extremely typical and of great territorial expression.
Description
Josko can be described as one of the greatest interpreters of Oslavia's Ribolla Gialla. An orange wine of great personality. Spontaneous fermentation takes place inside Caucasian amphorae, masterfully used as true amplifiers of natural transformations, to bring out the deepest that mother earth can give through the grapes. The very long maceration on the skins determines the wine's decisive character with a very broad aromatic range, and the perception of tannin on the palate is not very present.
Organoleptic characteristics:
Amber yellow colour with a beautiful sheen. The nose expresses a unique breadth of aromas, from aromatic herbs, including sage, oregano and rosemary, to notes of apricot, peach and dried flowers, combined with intense sensations of beeswax, candied citrus, tree resins and aniseed. Full, very long taste, characterised by a barely noticeable tannic texture and great elegance, endowed with great freshness and minerality, it closes with a finish of interminable purity.
Storage time:
over 10 years
Vinification
Fermentation with long maceration in buried Georgian amphorae, with indigenous yeasts and without temperature control. After racking and pressing, it returns to the amphorae for at least another 5 months before ageing in large oak casks, where it remains for 6 years
Acknowledgements
2016 Robert Parker 95/100
