Name: 'Breg' Venezia Giulia Rosso Igt
Brand: Gravner
Price: 185 EUR
Availability: InStock

Deep garnet red. Spices, tobacco, ripe red fruit, balsamic notes. Full-bodied, persistent, silky tannin.

Gravner's "Rosso Breg," is a wine made from Pignolo grapes. Fermentation takes place with long maceration in buried Georgian amphorae, with indigenous yeasts and without temperature control. It is aged in oak barrels for 4 years, then an additional 10 years in bottle. The result is an intense, full-bodied and persistent wine that is unique.

Il "Rosso Breg" di Gravner, è un vino prodotto da uve Pignolo, la cui fermentazione avviene in anfore interrate. Il risultato è un vino intenso, corposo e persistente, unico nel suo genere. 

Gravner's "Rosso Breg," is a wine made from Pignolo grapes, the fermentation of which takes place in buried amphorae. The result is an intense, full-bodied and persistent wine, unique in its kind.

<label>Soil:</label>na
<label>Average vineyard age:</label>24 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation with long maceration in buried Georgian amphorae, with indigenous yeasts and no temperature control. Aged in oak barrels for 4 years, then an additional 10 years in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Venezia Giulia Rosso Igt

Pignolo

Botte grande

Bottiglia

Gravner

Vigneti Gravner

Collio e Carso

Italia

Oslavia

Friuli Venezia Giulia

Bright and intense amber yellow. Spices, dehydrated flowers, resin, honey, sandalwood, herbs, dehydrated fruit, brackish notes. Balanced, voluminous, fresh, slightly tannic, persistent.

Gravner's Ribolla Gialla is an extraordinary wine. The vineyards are farmed organically and biodynamically, in balance with nature. Grapes harvested when fully ripe are placed in buried Georgian terracotta amphorae, where they spontaneously ferment and macerate in contact with their skins. After pressing, the wine ages for 5 months in the same terracotta amphorae, and then for 6 years in large oak barrels.

Ribolla Gialla vineyards are grown organically and biodynamically in balance with nature. Grapes harvested when fully ripe are placed in buried Georgian terracotta amphorae, where they spontaneously ferment and macerate in contact with the skins.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest of botrytized grapes
<label>Vinification and ageing:</label>Spontaneous fermentation in buried terracotta amphorae, without temperature control, with maceration on the skins for 7 months and carrying out malolactic fermentation. Aging in amphora for 5 months followed by 6 years in large oak barrels. No clarification or filtration.
<label>Sulfur dioxide:</label>na

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