2012 Technical Specifications
Alcohol 16.0%
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates 2 Nov 2012 (harvest ended)
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details This was the final Bianco Breg vintage. The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. Recommended service is 12–18°C. The producer reports frequent rain from spring through harvest and states that the source Sauvignon, Pinot Grigio, Chardonnay and Riesling vineyards were uprooted immediately afterward, ending production.
2011 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates 11 Nov 2011 (last general harvest day); 2011-11-23 (selected noble-rot batch)
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. Recommended service is 12–18°C. The producer reports little rain and generally healthy grapes without noble rot, while separately recording a selected noble-rot batch harvested on 23 November.
Sources: cms.gravner.it ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates 15 Nov 2010 (last day of harvesting)
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. Recommended service is 12–18°C. Frequent summer and autumn rain required careful vineyard work, and a reasonable share of grapes developed noble rot.
Sources: cms.gravner.it ↗ · Compare this vintage
2009 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates 12 Nov 2009 (last day; selected noble-rot batch picked)
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. Recommended service is 12–18°C. The producer describes a dry, otherwise ordinary year with autumn rain and a lower level of noble rot.
Sources: cms.gravner.it ↗ · Compare this vintage
2008 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. The sheet recommends serving at 12–18°C and describes a rainy year whose autumn rainfall produced noble rot on robust grapes.
Sources: cms.gravner.it ↗ · Compare this vintage
2007 Technical Specifications
Grape Varieties Sauvignon Blanc, Pinot Grigio, Chardonnay, Riesling Italico; percentages not stated
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates 25 Sep 2007 (last day of harvesting)
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details The varieties were fermented separately and aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for five more months and then spent six years in large oak barrels. It was bottled without fining or filtration. The sheet recommends serving at 12–18°C and describes a very good, easily worked growing season with long dry periods, moderate rain and healthy, well-ripened grapes.
Sources: cms.gravner.it ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties fermented separately and were aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for at least five months and then spent five years in large oak barrels. It was bottled without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2005 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Pressing Method Drawing Off Followed By Pressing
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The varieties fermented separately and were aged together. Long, temperature-uncontrolled amphora maceration used indigenous yeast; after drawing off and pressing, the wine returned to amphora for at least five months and then spent four years in large oak barrels. It was bottled without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details Fermentation involved long, temperature-uncontrolled maceration in buried Georgian amphorae with indigenous yeast. After drawing off and pressing, part returned to amphora for five more months, giving that portion 11 months total in amphora, while the rest spent three years in large oak barrels. Bottling was without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2003 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details All harvested grapes fermented in buried Georgian amphorae with long, temperature-uncontrolled maceration and indigenous yeast. After drawing off and pressing, part returned to amphora for five more months, giving that portion 11 months total in amphora, while the rest spent three years in large oak barrels. Bottling was without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2002 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details The varieties fermented separately and were aged together. Long, temperature-uncontrolled maceration used indigenous yeast. Because the amphora cellar was unfinished, part fermented in large wooden vats and was transferred to amphora following drawing off in April; the wine was bottled after three years in large barrels, without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2001 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Buried Georgian amphorae and large wooden vats
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details The varieties fermented separately and were aged together. Long, temperature-uncontrolled maceration used indigenous yeast. Because the amphora cellar was unfinished, part fermented in large wooden vats and was transferred to amphora after drawing off in April; the wine then spent three years in large barrels before bottling without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
2000 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. Fermentation took place in large wooden vats with 10–14 days of maceration, followed by three years in oak barrels; the wine was bottled without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
1999 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. Fermentation took place in large wooden vats with 10–14 days of maceration, followed by three years in oak barrels; the wine was bottled without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
1998 Technical Specifications
Grape Varieties Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling Italico; percentages not stated
Region Venezia Giulia
Fermentation Vessels Large wooden vats
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details The four varieties were fermented separately and aged together. Fermentation took place in large wooden vats with 10–14 days of maceration, followed by three years in oak barrels; the wine was bottled without fining or filtration.
Sources: www.gravner.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1423248 | — | — | wine-searcher.com ↗ |