Grape blend obtained from different vine varieties which are fermented separately and aged together. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for five more months before it started ageing in large oak barrels, where It was left for six years. Wine is bottled without fining or filtration.
The vineyards of the domaine curl over the hills passing seamlessly across the border of Italy into the slopes of Slovenia. Meticulously maintained, the rows of grapevines settle into terraces that are dotted throughout with trees and bodies of water designed to attract wildlife and assure biodiversity. Gravner is steadily replanting to assure the primacy of the autochthonous grape varieties of Ribolla and Pignolo. After determining that stainless steel was not a proper marriage for his wines in the 1990s, Josko Gravner decided to follow the ancient wine-producing techniques used in the Caucasus and has began fermenting his wines in huge amphorae buried in the ground in his cellars in 2001, with a full conversion for all wines as of 2004. The whites, which make up about 85% of the estate’s production, spend about 10 months total in amphorae, with the reds a shorter 1 to 2 months. He insists on ageing his wines in large barrels for many years so release dates for most wines are from 7 to 10 years and more from the date of harvest.