Gravner Ribolla Gialla 2015
Gravner · Gravner, Oslavia, Friuli-Venezia Giulia, Italy
Gravner's experiment was the most radical in this lineup: he didn't tweak a process or add an ingredient — he threw away thirty years of modern winemaking and started over with seven-thousand-year-old technology. The Ribolla Gialla spends months on its skins in buried amphorae, developing a tannic structure and amber color that no conventional white wine possesses. Then it rests for six years in large oak before release. The result is a wine that defies categorization — not white, not red, not rosé, but something ancient and entirely its own. It proved that the oldest methods in winemaking weren't primitive — they were ahead of their time.
Nose
Complex and layered with dried apricot, orange peel, honey, resin, and a subtle note of white truffle. The extended aging brings nuances of caramel and nutmeg.
Palate
Dense and richly textured with flavors of citrus peel, roasted nuts, and honey. The skin contact gives the wine a tannic grip unusual for a white — more like a light red in structure — while the acidity remains bright and precise.
Finish
Exceptionally long with mineral, citrus zest, and a sapid, almond-like persistence that seems to evolve in the glass.
- Varietal
- 100% Ribolla Gialla
- Blend
- 100% Ribolla Gialla, extended skin contact
Cocktail Suggestion
Cocktail — The Amphora Spritz: 3 oz Gravner Ribolla Gialla, 1 oz Aperol, 2 oz sparkling water. Build over ice in a wine glass, stir gently, garnish with a dried apricot slice.
Food Pairing
Pair with: Aged Parmigiano-Reggiano with honeycomb and walnuts — the wine's tannic structure and nutty complexity meet the cheese as equals, while the honey bridges to the Ribolla's amber sweetness.
Be the first to comment.
Leave a comment
Domaine des Roches Neuves Saumur Blanc Terres Chaudes 2023
Domaine des Roches Neuves
Thierry Germain's biodynamically farmed Chenin Blanc from the Terres Chaudes parcel delivers a wine where the tuffeau limestone substrate is as much a character as the grape. Wood plays virtually no role here — the expression is all terroir, acid, and fruit. A white wine for those who believe restraint is its own form of generosity.
Donnafugata Ben Ryé Passito di Pantelleria DOC 2022
Donnafugata
Ben Ryé is Italy's most celebrated passito, made from Zibibbo grapes sun-dried on the wind-blasted volcanic island of Pantelleria. The heat of the African-influenced climate concentrates sugars, but Donnafugata's meticulous winemaking preserves acidity and freshness. A dessert wine that transcends the category.
Domaine Leflaive Mâcon-Verzé 2022
Domaine Leflaive
Domaine Leflaive's Mâcon-Verzé is a masterclass in value from one of Burgundy's most respected white wine producers. The biodynamic farming and careful winemaking bring a precision to Mâconnais Chardonnay that elevates it well beyond its appellation. For those priced out of Puligny, this is the door in.
Chablis Premier Cru Fourchaume 2022
Domaine William Fèvre
This is essence before ornament made manifest in a glass. Where many Chablis producers chase richness or oak influence, William Fèvre's Fourchaume 2022 trusts the terroir to do the talking. The Kimmeridgian fossil-studded limestone shines through with uncompromising clarity. Alongside the issue's other selections — the unadorned honesty of Old Bardstown Estate, the single-estate purity of Tequila Ocho, the stripped-back integrity of Benromach Organic — this Chablis reminds us that the most eloquent wines are those that get out of the way of what the earth has already said.