詳細資訊
香水
顏色
味道
服務於：
12 - 14 °C.
長壽：
10 - 15 years
醒酒時間：
1 hour
搭配
Fish
Shellfish
Cheese
Matured cheese
製造商
Gravner
來自這個酒莊
- 創業年份: 1901
- 釀酒師: Francesco (Josko) Gravner
- 生產的瓶子: 34.000
- 公頃: 15
Clay amphorae are believed by many to be the first tanks ever to hold wine—historians have used documents from Georgia (formerly in the USSR) to verify that winemakers have used this ancient practice for more than 4,000 years. In contrast to this ancient technique, today's Friulian winemakers have embraced vinification equipment like stainless steel, temperature controls, and barrique. Indeed, Josko Gravner helped pioneer the use of these tools. However, the iconoclastic and ever-changing Gravner has taken on a new "old" approach—that of using amphorae. Contradiction? No. Experimentation? Yes. The relentless passion for perfection through experimentation changed Gravner’s philosophy, for he was among the first to combine bio-dynamic winemaking with a more traditional, nonintrusive style in this white wine epicenter.
Gravner is a proponent of the use of open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines." The grapes for these wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, "I am convinced that wine is a product of Nature, not of Man, whose role therefore is to accompany its maturation process while avoiding any artificial intervention." Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy. 閱讀更多
Gravner is a proponent of the use of open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines." The grapes for these wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, "I am convinced that wine is a product of Nature, not of Man, whose role therefore is to accompany its maturation process while avoiding any artificial intervention." Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy. 閱讀更多
| 名称 | Gravner Ribolla 2016 |
|---|---|
| 类型 | White green still |
| 葡萄酒名称 | Venezia Giulia IGT |
| 年份 | 2016 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Ribolla Gialla |
| 国家 | Italy |
| 产地 | Friuli-Venezia Giulia |
| 供应商 | Gravner |
| 土壤成分 | Calcareous marl. |
| 栽培系统 | Guyot |
| 每公顷产量 | 24 q. |
| 收获 | End of september. |
| 酿酒工艺 | Vinified in a jar for 7 months without addition of selected yeasts, no temperature control. |
| 陈酿 | Bottled in the waning moon without clarification and without filtration. |