Gravner Rosso Breg Venezia-Giulia Rosso 2009

Gravner Rosso Breg Venezia-Giulia Rosso 2009

Gravner
$330.00

Grape: Pignolo
Vintage: 2009
Type: Red

The indigenous and little-known Pignolo variety finds an astonishing level of depth, complexity, and visceral power in Gravner’s hands. For this, the “Rosso Breg,” Josko ferments Pignolo spontaneously in subterranean Georgian amphorae, then transfers the wine to well-used Slavonian casks for five years, followed by an astonishing nine years in bottle before release. Kaleidoscopic in its aromas of tobacco, spice, and neutron-star-dense black fruits, the wine all but levitates on the palate despite its intensity, so seamlessly integrated are its elements. A bass note of umami sends this wine into another dimension.

 

Long aged, long lived, and profound, we invite you to discover the magic that can be bottled in Italy’s North easternmost corner.

I make wines for myself. What’s left—I sell.’ Josko Gravner

In the hills above Gorizia, in sight of both the Julian Alps and the Adriatic, Joško Gravner’s family has made wine in the neighboring villages of Hum and Oslavia for generations.

Oslavia is a small hamlet near the town of Gorizia in the Friuli region, situated on the Collio.

The estate has a a total surface area of 32 hectares, of which 18 hectares are currently vineyards. The remaining land comprises woods, meadows and ponds.

A highly acclaimed producer of technical, stylish Friulian wines early in his career, Joško underwent a crisis of faith in the mid-1990’s, realizing that he simply didn’t enjoy drinking his own wines anymore. The story of his perilous journey into the Caucasus mountains and his encounters with millennia-old Georgian viticultural traditions has been well told by now, but it is not an exaggeration to say that Gravner is among those who prevented millennia-old vinicultural practices from disappearing from his homeland.

“Little by little I started getting rid of all the extra equipment I had bought, starting with steel wine tanks and ending with barrique barrels. I don't think it is possible that, over the last few decades, five thousand years of winemaking history have been erased so easily.”