Gravner Rosso Breg 2005

€91.50

OUT OF STOCK

description

Details of wine

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Smell

Terragno e profondo come pochi, profuma di bacche, prugna secca e visciola, spezie piccanti, terra, rosa e flebili sensazioni di cuoio e legna arsa.

Taste

In bocca si avviluppa su insistente freschezza, con tannini perfettamente disciolti e lungo finale di liquirizia.

Details

Features

YEAR 2005
ALCOL 14.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION IGT Venezia Giulia
TEMPERATURE 16-18
LOCATION Oslavia (Gorizia)
REFINEMENT 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 5 anni.
ANNUAL PRODUCTION 2500
WINEMAKING Da uve Pignolo, fermentate 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 shramp 2005
Bibenda 2005
Wine Advocated 2004 89
James Suckling 2004 92

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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.