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.
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