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Gravner, Ribolla Gialla 2010


  • Type:


  • Grape:

    Ribolla Gialla

  • Country:


  • Grape Blend:

    Ribolla Gialla 100%

  • Region:

    Friuli Venezia Giulia

  • Vegan:


  • Area:


  • Organic:


  • ABV:


  • Winemaker:

    Josko Gravner

  • Bottle Size:



Gravner is the ultimate 'orange wine' producer, often emulated but rarely equalled. The power and structure (acidity and tannin) here are phenomenal and in many ways more like a red than a white. Typical vinification involves 5 months in amphorae that are buried below ground level followed by six years in large oak barrels. Filled with intriguing mineral notes of tobacco smoke and wet stone, a huge breadth of fruit (orange marmalade, apricots, lemon, apples, and pears), as well as floral and herbal nuances, this is an amazingly complex wine. Serve at roughly cellar temperature (like a light red) for an unforgettable experience.

  • Production Notes
  • Producer
  • Delivery Information

Fermented in Georgian amphorae buried underground; long maceration with wild yeasts and no temperature control; after fermentation, the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years; bottled without fining or filtering.

The�Gravner�winery was established in 1996, and its owner � Jo�ko Gravner � claims that, while there are many ways to love land, this is the only way he knows how and, for him, it is a way of life. The vineyards of the domaine curl over the hills passing seamlessly across the border of Italy into the slopes of Slovenia.� Meticulously maintained, the rows of grapevines settle into terraces that are dotted throughout with trees and bodies of water designed to attract wildlife and assure biodiversity.� Gravner is steadily replanting to assure the primacy of the autochthonous grape varieties of Ribolla and Pignolo.� After determining that stainless steel was not a proper marriage for his wines in the 1990s, Josko Gravner decided to follow the ancient wine-producing techniques used in the Caucasus and has began fermenting his wines in huge amphorae buried in the ground in his cellars in 2001, with a full conversion for all wines as of 2004.� The whites, which make up about 85% of the estate�s production, spend about 10 months total in amphorae, with the reds a shorter 1 to 2 months.� He insists on aging his wines in large barrels for many years so release dates for most wines are from 7 to 10 years and more from the date of harvest.

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