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Price HK$1,200.00

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Code: I08AC0076EBJ2006


Pinot Grigio belongs to "Riserva" series. This cuvee is only produced in particular year which Gravner could get special result in the vineyards. Production : around 1,500 bottles. Before this 2006, it was produced in 2001.


The 2006 Pinot Grigio Anfora is one of the most unique wines I have ever tasted from Friuli. As the name implies, this is a Pinot Grigio fermented and macerated on the skins in terra cotta amphorae and aged in cask, in the same manner Gravner uses for all of his other wines. Deceptively medium in body, the wine dazzles with gorgeous inner perfume, surprising density on the palate and stunning overall balance. At times delicate and ethereal, while at others astonishingly powerful, Gravner’s 2006 Pinot Grigio is in a class of its own. Sweet, Pinot-like red fruits linger on the haunting finish. The maceration on the skins brings out Pinot Grigio’s naturally red skin tonality. The wine should be enjoyed at cellar temperature or slightly warmer, but not chilled. It is a totally unique, quirky but superb wine from Josko Gravner.

My recent visit with Josko Gravner was an incredible experience, as I had a chance to taste a huge number of wines spanning a full 20 years. Gravner is especially proud of his 2010s, a vintage in which he had the patience to wait into October to harvest, very late even by his own standards. Yields were tiny, but the fruit achieved quite a bit of botrytis, which Gravner seeks in his whites. I tasted all of the 2010s from amphora and they are indeed full of potential. Increasingly, Gravner is focused on his whites, which will now spend six years in barrel and another year in bottle prior to being released. All of the wines are fermented in amphora and stay on the skins until the following spring, when they are racked into cask for aging. (RobertParker.com)

No-till farming x Moon x Skin contact x Amphorae x Long ageing.

Josko Gravner is known as an innovator who drastically changed wine-making in Oslavia(in Friuli-Venezia Giulia, Northern part of Italy) and its “orange wine” movement has spread to all over the world. Among all the iconic Italian natural wine producers(like Dario Princic, Paolo Vodopivec, Angiolino Maule), Gravner and Radikon are deified. Gravner is also only person who is acknowledged by Gianfranco Soldera, as a great white wine producer.

His family had produced ordinary table wines and sold to others. When he took over the estate from his father, he as enthusiastic enough and he began to implement many new technologies. He was one of the first producer who bought stainless tank in this area and he produced clean and crispy wines from Chardonnay, Sauvignon, Pinot Griggio and so on. And then, he began to use barriques and tried to model after “Burgundy” with his neighbours such as Stanko Radikon, and changed to large wooden vats, and they tried maceration(skin contact) for white wine too. In the vineyards, he began to devote natural cultivation(especially Masanobu Fukuoka) and he reached to No-till farming(Nontillage cultivation)

On the way of quest, they encountered Georgian wine and it impressed them strongly. They desired to visit Georgia, but Georgia had belonged to Soviet Union at that time, so it was not easy to visit Georgia. Soviet Union collapsed in 1991, but civil war continued in Georgia, therefore Josko Gravner could not approach Georgia yet. And then, he could step into Georgia in May 2000 finally. Georgia has long history of wine-making since 8000 B.C., and it has been produced by Qvevri(Amphora. Large clay pot) buried underground. When Josko Gravner back to Oslavia, he cleaned up all the equipment and buried Amphorae underground, then he produced first "Amphorae wine" in 2001.

The white wines are made from Ribolla(as a sigle variety wine) and Chardonnay, Sauvignon, Pinot Grigio and Riesling Italico(these four are blended). While fermenting in Georgian amphorae buried underground, it underwent a long maceration with grape skin(so called skin contact), with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled during waning moon, without fining nor filtration.

GRAVNER Glass by Massimo Lunardon

The idea to create a wine glass in the shape of a cup occurred to me in the year 2000 during a visit to the Caucasus. While travelling in Georgia, seeking amphorae that I was to bury in my wine cellar, I happened upon a monastery in the hills of Tbilisi. The monks welcomed me with a polyphonic praise of wine,which they then offered me in a simple clay cup. Savouring wine from a cup was a different experience. I now feel it is more intimate, simpler, more humble, more respectful of the wine than drinking from a glass with a stem. (15th, 2011 Josko Gravner)

One day, he was also impressed by glassware made by Massimo Lunardon in the restaurant, and he immediately visited Massimo's atelier. Massimo Lunardon exactly understood what Gravner wanted, and then they reached a consensus to make special wine glass right away. This glass is provided to official agent of Gravner only.

All handmade by Massimo Lunardon, beautiful round shape and soft, gentle touch doesn't give any effect to the wine. No distance between wine and hand, the feeling is like drinking wine by hand. No risk of breakage of stem(one of the weak part of normal wine glass), easy to carry, so it is ideal glass for BYO as well.


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