Gravner is one of the protagonists of Italian wine history. Josko perfectly represents a radical change in the way to think about wine in Friuli and in the world.
Gravner started practicing conventional viticulture but within a decade he decided to get rid of the technology he had bought, the steel tanks and the barrels. He arrived first in ’97 to macerate in large wooden vats without any temperature control, and then in 2001 to the point of no return that consecrated him to the world: vinification began in the large underground terracotta amphorae, the classic of Caucasian origin. from the Kakheti area.

Today Josko has also phased out all the vines he considered “outsider”, to get to grow in the vineyards of Oslavia and Hum (in Slovenia) only two historical native varieties: Ribolla Gialla and Pignolo Rosso.

For more than 25 years do not use synthetic chemicals in his vineyards, which works exclusively by hand, with care and a passion unmatched, which finds its roots in the deep sensitivity and respect for the ecosystem.

Josko is a pioneer of this style, a master, who ranks among the best winemakers in our country.

RIBOLLA GIALLA

• Colour: Amber yellow with natural residues
• Scent: Notes of herbs, resin and candies with hints of apricot, peach and dried flowers
• Taste: Full-bodied, intense, rich, complex and materic, with pleasant tannins, fresh and mineral aromas in a very long persistence

The right temperature

Human beings have no control over the temperatures during the night or during the day. We cannot decide if on a given day the weather will be hot, cold day or something in between. This is precisely why we want our wine to have the same temperature as the environment we usually enjoy it in.

Our wine is taken directly from the cellar, where it has rested for long enough,and is poured straight into the glass, so as not to alter its character. We recommend serving it directly from the bottle at cellar temperature, i.e. between 12 and 20°C.

You can rest assured that it will give of its best.