Gravner

Josko Gravner is one of the protagonists of Italian wine history. Josko perfectly represents the radical change in the way of thinking about wine in Friuli and in the world. On the Collio hills, he began making wine at the age of 16, initially in stainless steel and shortly afterwards in barrique barrels. After about 10 years of working with barrels, he decided to experiment with an old-new technique: fermenting grapes in clay amphorae from the Caucasus. Today, Josko has also gradually eliminated all the vines he considered "outsiders" so that he can grow only two historical indigenous varieties in the vineyards of Oslavia and Hum (in Slovenia): Ribolla Gialla and Pignolo Rosso. For more than 25 years, he has not used synthetic chemicals in his vineyards, working exclusively by hand, with care and an unparalleled passion rooted in a deep sensitivity and respect for the ecosystem. His procedures are clearly defined; grapes in stoneware amphorae, long maceration, selling no earlier than seven years after harvest. Josko is a pioneer of the organic and biodynamic wine style - a master who ranks among the best winemakers in the world.