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Description

Gravner IGT Venezia Giulia Ribolla 2015Exclusively composed of the local Ribolla grape; 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. This is a deeply personal creation of Joko Gravner that captures the essence of Ribolla in a way no other versions

Wines so declared can carry formidable leves of residual sugar: 25 grams is perhaps the minimum but more often the Moelleux at the Foreau domaine has 35 or 50 or sometimes even 80 or 90 grams of sugar left in the wine

Volume: 500 ml | 17 oz

This cuvée comes from six parcels in the canton of Fully—home to the only granitic soils in the Valais

Levet’s basic Côte-Rôtie spends two years in 600-liter barrels

and a strong local flair despite the presence of some Merlot

The grapes are left to raisin in the open air until the January following harvest

élevage is all in demi-muid (500L barrels)

Planted to southeast facing slopes at 200 to 350 meters altitude on limestone soils composed mostly of white marl with very little clay

000 per hectare

the wine will offer amazing depth and freshness

Both richer and more taut than the Rotgipfler Anning

With their flagship Blanc de Blancs

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