2018 Technical Specifications
Alcohol 13.0%
Grape Varieties Ribolla
Region Venezia Giulia
Harvest Dates Harvest finished 2018-10-22
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Slavonian oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Long, uncontrolled-temperature maceration and fermentation in buried Georgian amphorae with indigenous yeasts; after drawing off and pressing, the wine returned to amphorae for at least five months, then matured for six years in large, well-used Slavonian oak casks. It was bottled without fining or filtration and rested for several additional years in bottle before release. The 2018 season produced little botrytis influence.
Tasting Notes Tangy golden fruit, stoniness and floral notes; relatively lithe, elegant and open-knit.
2017 Technical Specifications
Alcohol 15.5%
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Slavonian oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume
Magnums2,904
Production Details Long, uncontrolled-temperature maceration and fermentation in buried Georgian amphorae with indigenous yeasts; after drawing off and pressing, the wine returned to amphorae for at least five months, then matured for six years in one large oak vat/cask. It was bottled without fining or filtration. Severe harvest selection retained desirable botrytised fruit and yielded only 15% of a normal crop. Fermentation stopped with nearly 20 g/L residual sugar; because this is approximate, it is not proposed as an exact residual_sugar_gl value.
Tasting Notes Truffle-tinged, gently musky, botrytis-marked fruit; woodsy bitterness; saline and fruity, with substantial viscosity.
2016 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control; after drawing off and pressing, the wine returned to amphorae for at least five additional months, then matured for six years in large oak barrels before bottling without fining or filtration.
2015 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control; after drawing off and pressing, the wine returned to amphorae for at least five additional months, then matured for six years in large oak barrels before bottling without fining or filtration.
2014 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fermented with long skin maceration in buried Georgian amphorae using wild yeasts and no temperature control. After drawing off and pressing, it returned to amphorae for at least five months and then matured for six years in large oak barrels before bottling without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Made from a selection of the best Ribolla grapes and fermented with long skin maceration in buried Georgian amphorae using wild yeasts and no temperature control. After drawing off and pressing, it returned to amphorae for five months, matured for six years in large oak barrels, was bottled without fining or filtration, and received seven years of bottle aging before release.
Sources: cms.gravner.it ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fermented with long skin maceration in buried Georgian amphorae using wild yeasts and no temperature control. After drawing off and pressing, it returned to amphorae for at least five months and then matured for five years in large oak barrels before bottling without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fermented with long skin maceration in buried Georgian amphorae using wild yeasts and no temperature control. After drawing off and pressing, it returned to amphorae for at least five months and then matured for four years in large oak barrels before bottling without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fermented with long skin maceration in buried Georgian amphorae using wild yeasts and no temperature control. After drawing off and pressing, it returned to amphorae for at least five months and then matured for three years in large oak barrels before bottling without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2003 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details The first vintage in which all harvested grapes fermented with long skin maceration in buried Georgian amphorae, using wild yeasts and no temperature control. After drawing off and pressing, part returned to amphorae for five more months—giving that portion 11 months total in amphora—while the remainder began maturation in large oak barrels. The wine matured for three years in large oak barrels and was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2002 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Fermented with long skin maceration using wild yeasts and no temperature control. Because the amphora cellar was unfinished, part fermented in large wooden vats; following drawing off in April, that portion spent a shorter period in amphorae. The wine was bottled after three years of maturation in large barrels, without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2000 Technical Specifications
Grape Varieties Ribolla
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Unfined Yes
Unfiltered Yes
Production Details Fermented in large wooden vats with 10–14 days of maceration, then matured for three years in oak barrels and was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1144754 | — | — | wine-searcher.com ↗ |