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Gravner Ribolla 2017 Vintage XXG
It’s a special wine. From a complex vintage, a collector's box embodying Joško Gravner's revolutionary spirit. Only 1,200 pieces are available by reservation.
1997–2017. Twenty years after his first macerated wines, Gravner launches the XX G, a limited-edition package accompanying the release of the 2017 Ribolla, bottled exclusively in magnum format. Produced in a limited run of 1,200 numbered pieces, the box is conceived as a collector's item: it combines oak and plexiglass in a minimalist, rigorous design and is intended to hold two magnums and six blown-glass bowls (or twelve bowls only) created for Gravner by master glassmaker Massimo Lunardon. The label and box graphics were designed by Ettore Concetti Graphic Opera, while the boxes themselves were produced by two Friulian artisans, Cresj Style and Prefor.
[Presentation by Gravner]
In 2017, twenty years after our first experiments in 1997, we are faced with a particularly challenging vintage. A very hot August, followed a rainy September and October, causes the grapes in the vineyard to rot before they can fully ripen. Through hard work, we manage to save about 15 percent of production - largely thanks to the help of noble rot, which protects and enriches the remaining healthy berries. Careful, grape-by-grape selection yields a highly concentrated and characterful wine - a Ribolla distinctly different from its predecessors.
The resulting 2,904 magnums, the exclusive format for this vintage, are presented in a special oak box. Originally designed to hold two magnums and six glasses/cups, the box can be adapted to accommodate even only twelve glasses. Its minimalist design makes it ideal for display and serves as a tribute to the 20 years since our rebirth.
Gravner Ribolla 2017 XXG
Limited Edition
- Ribolla 2017 Magnum x 2
- Gravner Glass by Massimo Lunardon x 6
- Oak Cabinet x 1
- Price: HK$15,000/set
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 all over the world. Among all the iconic Italian natural wine producers(like Dario Princic, Paolo Vodopivec, Angiolino Maule), Gravner is 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 was enthusiastic enough and began to implement many new technologies. He was one of the first producers who bought a 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. They tried changing to large wooden vats and 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. Soviet Union collapsed in 1991, but civil war continued in Georgia. Therefore Josko Gravner could not approach Georgia yet. And then, he could finally step into Georgia in May 2000. Georgia has a 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 went back to Oslavia, he cleaned up all the equipment and buried Amphorae underground, then he produced the 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 the Georgian amphorae buried underground, it underwent a long maceration with grape skin(so called skin contact), fermented by wild yeasts under 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.
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