Gravner
Gregor Pietro Viola
Mateja Gravner
Alvise Barsanti
Loc. Lenzuolo bianco, 9 Oslavia
IT - 34170 Gorizia
Gorizia
0481 30882
info@gravner.it
gravner.it
Wine-growing region:
Friuli Venezia Giulia
Gravner’s farm dates back to 1901, when the first 2.5 hectares of land and a house were bought.
It is only after a few years that the area is named Lenzuolo Bianco (literally white bed sheet) of Oslavia. Those lands produce grapes and fruit - especially cherries and apricots – and house livestocks of cows and pigs, as usual for families of farmers during those years.
After two World Wars and several innovations in the meanwhile, it is 1980 when Josko Gravner begins dealing with the company’s future, giving it a turn.
At first instance Josko applies all the new methods and technics learnt during his studies, but after two violent hail storms decides to change his attitude. He starts macerating his wines in big wooden barrels and continues till 2001, when he decides to undertake a completely new procedure, unexplored in Italy: he begins wine making in big clay amphoras, located underground. According to Josko, this is like coming back to primordial life and to its source, water, which maintains its purest properties below the surface. Today the company grows and works only Ribolla and Pignolo vines, together with a small share of Merlot and Cabernet Sauvignon, covering an area of 15 hectares. The wines rest one year in amphoras and age at least six years in big oak barrels.
2018 Ribolla
IGT Venezia Giulia
Ribolla
White wine
From Ribolla grapes, fermented with long maceration in buried Georgian amphorae, with indigenous yeasts and without temperature control. After racking and pressing, it returns to the amphora for at least another 5 months before aging in large oak barrels, where it remained for 6 years.
(auto translated text)
Da uve Ribolla, fermentate con lunga macerazione in anfore georgiane interrate, con lieviti indigeni e senza controllo della temperatura. Dopo la svinatura e la torchiatura ritorna in anfora per almeno altri 5 mesi prima di iniziare l’affinamento in grandi botti di rovere, dove è rimasto per 6 anni.
2010 Rosso Breg
IGT Trevenezia
Pignolo
Red wine
From local red grapes, fermented with long maceration in oak vats with indigenous yeasts and without temperature control. After racking, aging begins in oak barrels, where it remained for 4 years before bottling, without clarification or filtration.
(auto translated text)
Da uve rosse locali, fermentate con lunga macerazione in tini di rovere con lieviti indigeni e senza controllo della temperatura. Dopo la svinatura inizia l’affinamento in botti di rovere, dove è rimasto per 4 anni prima dell’imbottigliamento fatto senza chiarifica né filtrazione.
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