2012 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended Friday, 2 November 2012.
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. Following long maceration and fermentation in buried Georgian amphorae without temperature control, the wine was racked and pressed, returned to amphora for 5 months, and then matured for 6 years in large oak casks. It was bottled without fining or filtration. Recommended serving temperature is 12–18°C. The producer identifies 2012 as the final Bianco Breg vintage; its contributing vineyards were removed after harvest.
2011 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates The main harvest ended Friday, 11 November 2011; a botrytized selection was harvested Wednesday, 23 November 2011.
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. After long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control, the wine was racked and pressed, returned to amphora for another 5 months, and matured for 6 years in large oak casks. It was bottled without fining or filtration. The producer recommends serving it at 12–18°C.
2010 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. After long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control, the wine was racked and pressed, returned to amphora for another 5 months, and matured for 6 years in large oak casks. It was bottled without fining or filtration. The producer recommends serving it at 12–18°C. Frequent summer and autumn rain required close vineyard management and resulted in a good presence of botrytized grapes. The sheet says harvest ended “Friday, 15 November,” but that weekday/date combination is internally inconsistent for 2010 and is therefore not normalized into a harvest-date claim.
2009 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended Thursday, 12 November 2009, with the selection of botrytized grapes.
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Following long maceration and fermentation in buried Georgian amphorae without temperature control, the wine was racked and pressed, returned to amphora for at least 5 months, and then matured for 6 years in large oak casks. It was bottled without fining or filtration. Recommended serving temperature is 12–18°C.
2008 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. After long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control, the wine was racked and pressed, returned to amphora for at least another 5 months, and matured for 6 years in large oak casks. It was bottled without fining or filtration. The producer recommends serving it at 12–18°C.
2007 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay and Riesling Italico
Classification Venezia Giulia IGT
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Following long maceration and fermentation in buried Georgian amphorae without temperature control, the wine was racked and pressed, returned to amphora for at least 5 months, and then matured for 6 years in large oak casks. It was bottled without fining or filtration. The producer describes healthy, fully mature fruit from a largely dry growing season. Recommended serving temperature is 12–18°C.
2006 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Long maceration and fermentation took place in buried Georgian amphorae with indigenous yeasts and no temperature control. After racking and pressing, the wine returned to amphora for at least 5 months and subsequently matured for 5 years in large oak casks before unfined, unfiltered bottling.
Sources: cms.gravner.it ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Long maceration and fermentation took place in buried Georgian amphorae with indigenous yeasts and no temperature control. After racking and pressing, the wine returned to amphora for at least 5 months and subsequently matured for 4 years in large oak casks before unfined, unfiltered bottling.
Sources: cms.gravner.it ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Following long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control, part of the wine returned to amphora for another 5 months while the remainder began maturation in large oak casks; oak maturation lasted 3 years. The producer entry describes a total amphora period of 11 months. Bottling was without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2003 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. The producer identifies 2003 as the first vintage in which all harvested grapes fermented in buried Georgian amphorae. After racking and pressing, part returned to amphora for another 5 months while the remainder began maturation in large oak casks; oak maturation lasted 3 years. The entry describes a total amphora period of 11 months. Bottling was without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2002 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. The wine underwent long maceration with indigenous yeasts and no temperature control. Because the amphora cellar was unfinished, part fermented in large wooden vats and was transferred to amphora after racking in April. The wine was bottled after 3 years of maturation in large barrels, without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2001 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. With the amphora cellar still incomplete, part underwent long maceration and fermentation in buried Georgian amphorae, while another part fermented in large wooden vats and was moved to amphora after racking in April. Indigenous yeasts were used without temperature control. The wine subsequently matured for 3 years in large barrels and was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
2000 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Fermentation and maceration took place in large wooden vats for 10–14 days, followed by 3 years of maturation in oak barrels. The wine was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
1999 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Fermentation and maceration took place in large wooden vats for 10–14 days, followed by 3 years of maturation in oak barrels. The wine was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
1998 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling Italico
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties were fermented separately and aged together. Fermentation and maceration took place in large wooden vats for 10–14 days, followed by 3 years of maturation in oak barrels. The wine was bottled without fining or filtration.
Sources: cms.gravner.it ↗ · Compare this vintage
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| Wine-SearcherLWIN 1320794 | — | — | wine-searcher.com ↗ |