| !Description |
Josko Gravner's Ribolla Gialla is among the best-known orange wines with an undoubted personality.
A wine above all classification, beyond all conventions and schemes.
It all starts from the territoriality where Gravner has placed the environment at the center of his vision; an environment in which the vine is in balance with nature.
Wooded areas, meadows, ponds and fruit trees have been restored right between the rows of vines. All this to recreate an ecosystem rich in biodiversity that attracts insects and animals to give new life to the territory.
The grapes come from a cultivation that goes above the organic and biodynamic schemes imposed by regulatory bodies.
Cultivation, like winemaking, is done with the utmost respect and with interventions reduced to the essential where the use of technology and chemicals are totally absent.
The fermentation of the grapes is spontaneous and without temperature control, it takes place inside the buried amphorae of Georgian origin, expertly used as real amplifiers.
The duration of maceration in contact with the skins is prolonged.
The wine, after being pressed and drawn off, rests for another 5 months in amphora, and then ages for 6 years in large oak barrels.
The long rest and the long wait aim to elevate the wine towards full maturity and the extraction of the maximum expression of the vine.
A unique wine that gives new emotions year after year, a wine with extraordinary aging potential.
Among the greatest white wines produced in Italy, a monument now fully recognized throughout the world.
Josko Gravner is a personality who has shaken consciences by taking the way of making wine back to its origins, thus paving the way for a new awareness in the world of wine.
The 2016 vintage is decidedly more timid compared to the vigor shown in 2015, this denotes a vintage with great elegance and balance. The climate trend has allowed for the first time a uniqueness: the use of the whole bunch in vinification , grapes and stalk, this is found in the glass with a different, unique tannic sensation.
The idea is to repeat this winemaking method but everything depends on the vintage, considering that in recent years only 2016 has allowed this to be done.
The 2016 vintage was marked by a beautiful sunny summer that allowed an optimal maturation of the grapes and stalks that were kept in fermentation. The autumn rains favored the development of botrytis. Harvest ended Wednesday, October 28.
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| Organoleptic analysis |
To the eye it appears an intense amber yellow but clear and free of suspended residues.
The nose is thus characterized by broad and layered sensations that evolve hour by hour and continue for days and weeks after opening. However , hints of aromatic and wild herbs such as sage, oregano and rosemary can be perceived; notes of yellow-fleshed fruits of apricot and peach; withered flowers. Intense sensations of beeswax, candied citrus, tree resins and spices. Pleasant alcoholic hint more or less present based on the time of opening.
The unusual tannicity is due to the very long maceration on the skins carried out in amphora . On the palate it expands three-dimensionally, full and deep, endowed with a vital freshness and a valuable balsamic memory that recalls maritime environments, the woods and undergrowth.
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