OSLAVIA, 34070
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Varietals Produced by Gravner View all

  • Ribolla Gialla

    This ancient Friulian variety was first mentioned in a contract from 1289. In 1402, the local city of Udine prohibite...

  • Sauvignon

  • Merlot

    The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

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Gravner on Snooth

  • Gravner makes interesting wine, and Joly at times makes great wine. More good stuff coming out of Europe, perhaps, than the Americas.My experience with NPA has been mixed, not all bad (or boring or mediocre or whatever).Then there's always Thackrey. Read those things and then let's talk. The subject hasn't been completely exhausted for me. Read More

    Forum post in the topic Natural wine

  • Yeah, we've done ring-around-the-rosies several times on this subject ... ... ... like Nicolas Joly, Josko Gravner (who perhaps most greatly put those amphorae on the winemaking map), Rudolf Steiner, Masanobu Fukuoka, and even Greg's favorite Alice Feiring, amongst others? Afraid B.C. is playing catchup, and RP the peripatetic MW probably only... Read More

    Forum post in the topic Natural wine

  • I just read an interesting article about some wine makers in BC trying wine made strictly from grapes with nothing added, in clay amphoras.  Is this nothing new in California? Read More

    Forum post in the topic Natural wine

  • Last night got a little serious. Started out simply enough with just me and a ... Italy before this (including Gravner's interesting orangeish beast), and not any for years. Think a few people are working on it in Napa and Sonoma these days, but I haven't had any from there. I believe Dan Petroski of Massican may even be blending ribolla with ... Read More

    Forum post in the topic Sammarinese wines

  • Gravner Anfora Ribbola Gialla 2004


    After three hours in decanter, the nose remained muted yet gave hints of what might lurk below. For a moment I would get nectarine, and the next second it was gone. Dried flowers and honey graham cracker were sometimes present but never for long. On the palate, it was beautifully balanced and rich, yet again, backward with dried fruits and sweet... Read More

    Wine review by Eric Guido

  • I recently put together a tasting of orange style wines (for a future article). In my small of part of the wine universe, orange wine has a respected place. However, I found it odd, that it was so difficult to make my tasting successful. First, finding the attendees for the tasting took some doing. I was amazed by how many experienced Italian wi... Read More

    Forum post in the topic "Orange" style wine (NOT made...

  • The discussion about "natural wine" Vs "industrial wine" is really hot in Italy. After hundred of posts, articles and discussion i can resume my opinion: 1) i like good wines, 2) i don't like bad wines, i can just add i particulary love territorial good wines.Too much simple?There's some hot discussion around and not for all the issue is so simp... Read More

    Forum post in the topic Natural wine...

  • Gravner Ribolla Gialla Venezia Giulia IGT Anfora 2005


    No written review

    Wine review by alanb1108

  • Gravner Ribolla Gialla Venezia Giulia IGT Anfora 2005


    Ambra. Al naso erbe aromatiche, salvia, timo rosmarino poi profumi dolci, albicocca, pesca, miele e fiori appassiti. In bocca è di gran corpo, intenso, ritornano gran parte dei profumi già sentiti in precendenza. Un vino inusuale, vinificato in anfore sotto terra con lunga macerazione delle bucce (non giorni, mesi...), poi legno. E' l'irragiungi... Read More

    Wine review by GiacomoPevere

  • Carla Capalbo is joining us today to answer questions about her experiences ... from northern Italy: Josko Gravner’s wines are made in clay amphors from grapes grown without pesticides, using the cycles of the moon to dictate the work done on the vines and in the cellar. For years he and his wines were considered crackpot, but now he has been ... Read More

    From the article Questions with Carla Capalbo

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