ProducerFriuli-Venezia Giulia
Gravner
グラヴネル
The pioneer of Georgian-style amphora winemaking and orange wines.
The father of the orange wine revolution, Joško Gravner ferments Ribolla Gialla in Georgian clay amphorae (qvevri) with extended skin contact, creating profound, unique wines.
www.gravner.it/ ↗Cuvées
Who Is This For?
Ideal for connoisseurs seeking profound, meditative wines that challenge conventional boundaries and reward long cellaring.
Frequently Asked Questions
- Why does Gravner use amphorae?
- In 2000 Joško Gravner traveled to Georgia to source qvevri, believing the clay vessels allow natural temperature regulation and provide the ideal environment for extended skin contact and maturation of Ribolla Gialla.
- Are Gravner wines considered natural wines?
- Yes. Gravner farms biodynamically and intervenes minimally in the cellar, following what he calls the 'philosophy of seven' — long aging cycles built around six-month and multi-year stages before release.
- How should Gravner wines be served?
- Gravner wines should be served at cool cellar temperature rather than chilled, and often benefit from decanting to fully open up their complex oxidative and skin-contact aromas.
- Do Gravner wines pair well with Japanese food?
- Yes, their tannic structure and umami-rich, oxidative profile make them excellent companions for Japanese cuisine, particularly grilled fish, tempura, and dashi-based dishes.