{"id":49865,"date":"2026-05-20T10:52:16","date_gmt":"2026-05-20T08:52:16","guid":{"rendered":"https:\/\/fonsvinum.com\/?post_type=product&p=49865"},"modified":"2026-05-21T14:49:21","modified_gmt":"2026-05-21T12:49:21","slug":"gravner-ribolla-gialla-2018","status":"publish","type":"product","link":"https:\/\/fonsvinum.com\/en\/product\/gravner-ribolla-gialla-2018\/","title":{"rendered":"GRAVNER Ribolla Gialla 2018"},"content":{"rendered":"

GRAVNER<\/a> Ribolla<\/a> Gialla 2018<\/h1>\n

GRAVNER Ribolla Gialla 2018<\/p>\n

JOSKO GRAVNER<\/a><\/h2>\n

Gravner is a leading figure in Italian winemaking history. Josko perfectly represents a radical shift in the way wine is conceived in Friuli and throughout the world. <\/p>\n

A journey that began long ago, when Josko, still a teenager, started vinifying grapes from the vineyards planted around his home.<\/p>\n

Francesco Gravner began by practicing conventional viticulture, but within a decade he decided to discard the technology he had purchased, the steel tanks, and the barriques. In ’97, he first moved to maceration in large wooden vats without any temperature control, and then in 2001 reached the point of no return that consecrated him to the world: vinification began in large underground terracotta amphorae, the classic Caucasian style from the Kakheti region.<\/strong> <\/p>\n

\u201cSince I started making wine in amphorae in 2001, I have never again allowed myself to check sugar levels, let alone fixed acidity values. Nothing is added and nothing is taken away. I take what nature gives me<\/strong>. I believe that in the cellar it is not necessary to learn who knows what; you only need the intuition of when to work\u2014the less you intervene, the better you have worked..<\/em>\u201d<\/p><\/blockquote>\n

\"\"<\/a><\/div><\/div><\/div><\/a> \"\"<\/a><\/p>\n

Today, Josko Gravner has also progressively eliminated all grape varieties he considers foreign, focusing on cultivating two historic indigenous varieties in the vineyards of Oslavia and Hum (in Slovenia): Ribolla Gialla and Pignolo Rosso.<\/p>\n

For more than 30 years, he has not used synthetic chemicals<\/strong> in his vineyards, which he works exclusively by hand with unparalleled care and passion, respecting the ecosystem in which we live.<\/p>\n

At an altitude ranging between 150 and 270 meters above sea level, the vines enjoy optimal exposure and grow on typically limestone and marl soils.<\/p>\n

In the cellar, long macerations on the skins and very long aging in wood are the natural consequences of a path aimed at enhancing not only the grapes but the entire territory itself.<\/strong><\/p>\n

This is how unique wines are born, capable of going beyond any definition related to organic or biodynamic. <\/strong><\/p>\n