Gravner Bianco Breg 2012

€146.40

OUT OF STOCK

description

Details of wine

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Color

Giallo ambrato molto intenso.

Smell

Intenso e ricco di sfumature, con aromi di frutta secca, erbe aromatiche, mimosa, camomilla e zafferano.

Taste

Morbido, caldo e setoso con piacevoli note floreali e aromatiche.

Details

Features

YEAR 2012
VINES Chardonnay, Pinot Grigio, Riesling Italico, Sauvignon
ALCOL 15.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION IGT Venezia Giulia
TEMPERATURE 12-14
LOCATION Oslavia (GO)
REFINEMENT Dopo la svinatura e la torchiatura ritorna in anfora per altri 5 mesi prima di iniziare l'affinamento in grandi botti di rovere, dove è rimasto per 6 anni.
WINEMAKING Da uve Sauvignon, Pinot Grigio, Chardonnay e Riesling Italico, fermentato con lunga macerazione in anfore georgiane interrate, con lieviti indigeni e senza controllo della temperatura.
DECANTING 2 ore

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Red shramp2006
Red shramp2007
Bibenda2005
Bibenda2006
Bibenda2009
Wine Spectator200590
Wine Spectator200894
Wine Advocated200594
Wine Advocated200792
Wine Advocated200993
Wine Advocated201094
James Suckling200793

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CELLAR

Name: Gravner
Start-up year: 1901
Cultivated hectares: 15
Winemaker name: Francesco (Josko) Gravner
Address: Località Lenzuolo Bianco, 9 - Oslavia (GO)
Web Site: www.gravner.it

Clay amphorae are believed by many to be the first tanks ever to hold wine—historians have used documents from Georgia (formerly in the USSR) to verify that winemakers have used this ancient practice for more than 4,000 years. In contrast to this ancient technique, today's Friulian winemakers have embraced vinification equipment like stainless steel, temperature controls, and barrique. Indeed, Josko Gravner helped pioneer the use of these tools. However, the iconoclastic and ever-changing Gravner has taken on a new "old" approach—that of using amphorae. Contradiction? No. Experimentation? Yes. The relentless passion for perfection through experimentation changed Gravner’s philosophy, for he was among the first to combine bio-dynamic winemaking with a more traditional, nonintrusive style in this white wine epicenter. Gravner is a proponent of the use of open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines." The grapes for these wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, "I am convinced that wine is a product of Nature, not of Man, whose role therefore is to accompany its maturation process while avoiding any artificial intervention." Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy.