2011 Technical Specifications
Alcohol 14.5%
Classification Trevenezie IGT
Region Italy
Harvest Dates Harvest finished Friday 11 November 2011
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Closure Cork
Production Details Local red grapes underwent long maceration in buried Georgian amphorae with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for four years in oak barrels. It was bottled without fining or filtration and released after a further eleven years of maturation. Low rainfall aided vineyard work and produced healthy grapes without botrytis. The producer recommends serving at 16–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 15.0%
Grape Varieties Pignolo
Classification Trevenezie IGT
Region Italy
Harvest Dates Producer sheet states harvest finished Friday 15 November 2010; the stated weekday and calendar date do not align
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Closure Cork
Production Details Producer specification: local grapes underwent long maceration in buried Georgian amphorae with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for four years in oak barrels and eleven further years before sale. It was bottled without fining or filtration. Frequent summer and autumn rain required careful vineyard and grape management and yielded a good presence of botrytized grapes. Recommended service is 16–20°C.
Tasting Notes Tobacco, spice, dense black fruit, and umami
2009 Technical Specifications
Alcohol 16.5%
Classification Trevenezie IGT
Region Italy
Harvest Dates Harvest finished Thursday 12 November 2009
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Closure Cork
Production Details Local grapes underwent long maceration in buried Georgian amphorae with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for five years in oak barrels. It was bottled without fining or filtration and released after a further nine years of maturation. A generally dry season with some autumn rain caused modest botrytis development. The producer recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 15.0%
Classification Vino da tavola
Region Italy
Harvest Dates Harvest finished Sunday 23 November 2008
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local grapes underwent long maceration and fermentation in buried Georgian amphorae with indigenous yeasts and no temperature control. After racking and pressing, the wine matured for 5 years in oak barrels. It was bottled without fining or filtration and released after a further 9 years of maturation. The producer recommends serving it at 18–20°C. The vintage had fairly frequent rain but produced very good grapes.
2007 Technical Specifications
Alcohol 14.0%
Classification Vino da tavola
Region Italy
Harvest Dates Harvest finished Tuesday 25 September 2007
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local grapes underwent long maceration in buried Georgian amphorae with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for five years in oak barrels. It was bottled without fining or filtration and released after a further nine years of maturation. The producer describes long dry periods interrupted by moderate rain and healthy, fully ripe grapes, and recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2006 Technical Specifications
Alcohol 16.0%
Classification Vino da tavola
Region Italy
Harvest Dates Harvest finished Saturday 14 October 2006
Fermentation Vessels Buried Georgian amphorae
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local grapes underwent long maceration in buried Georgian amphorae with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for four years in oak barrels. It was bottled without fining or filtration and released after a further ten years of maturation. The dry vintage produced very good, healthy grapes without botrytis. The producer recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 14.0%
Classification Vino da tavola
Region Italy
Harvest Dates Harvest finished Wednesday 12 October 2005
Fermentation Vessels Large wooden vats
Pressing Method Pressed After Racking
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local grapes underwent long maceration in large wooden vats with indigenous yeasts and no temperature control; after racking and pressing, the wine matured for five years in large oak barrels before bottling. Moderate summer rainfall and autumn rain produced optimal botrytis development. The producer recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2004 Technical Specifications
Alcohol 13.0%
Classification Vino da tavola
Region Italy
Harvest Dates Harvest finished Wednesday 13 October 2004
Fermentation Vessels Oak vats
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local red grapes underwent long maceration in oak vats with indigenous yeasts and no temperature control, followed by five years in oak barrels before bottling without fining or filtration. The producer describes a very good vintage with balanced spring and summer conditions and recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 13.5%
Classification Vino da tavola
Region Italy
Fermentation Vessels Oak vats
Indigenous Yeast Yes
Oak Types Oak
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Local red grapes underwent long maceration in oak vats with indigenous yeasts and no temperature control, followed by four years in oak barrels before bottling without fining or filtration. The producer describes a dry season with very little rain and a limited crop that retained quality and balance, and recommends serving at 18–20°C.
Sources: cms.gravner.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1144741 | — | — | wine-searcher.com ↗ |