|
6558 GRAVNER+MASSIMO LUNARDON COPPA [600ml/piece]
|
|
A663 GRAVNER IGT VENEZIA GIULIA RIBOLLA RUNK 2003 1500ml
|
|
B257 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2014 750ml
|
|
|
|
|
![6558 GRAVNER+MASSIMO LUNARDON COPPA [600ml/piece]](//cdn4.volusion.store/yhmes-mwlvj/v/vspfiles/photos/I08ZZ0076ZZV0000-1.jpg?v-cache=1730849013 "6558 GRAVNER+MASSIMO LUNARDON COPPA [600ml/piece]")
|
|
|
This glass is specially designed for Gravner wines. All hand-blown, piece by piece, by Massimo Lunardon, the glass artist, its beautiful round shape and soft, gentle touch express the aroma and taste of wine as they are, without any bias, exaggeration, or distortion. There is no stem; therefore, the wine and your hand are very close; it feels like drinking wine from your palm.
- Glass capacity: 600ml
- Opening diameter: 95mm approx.
- Maximum diameter: 120mm approx.
|
[Magnum - 1500ml]
Made from the oldest Ribolla vines in Runk vineyard, planted in 1915 and 1950 which have been explanted after the harvest in 2003. The selection of the best grapes has been harvested at the end of September and fermented in large Georgian amphores for about 10 months, half of the period on the skins. This is the first wine elevated for 6 years in oak barrels and bottled only in magnums(1500ml) in 2010, and aged for 7 more years in the bottle before release.
|
Made from Ribolla grapes. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine bottled without fining or filtration.
|
|
|
|
B260 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2015 1500ml
|
|
6995 PAOLO VODOPIVEC IGT VENEZIA GIULIA VITOVSKA 2011 750ml
|
|
B255 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2013 750ml
|
|
|
|
|
|
|
|
|
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
Paolo Vodopivec could produce four different wines in 2011. This "Vitovska" is the representative workof Vodopivec which is made from grapes from different vineyards that naturally blended and integrated the characteristics of the land. 6 months of maceration in the amphora and 24 months of ageing in large slovenian oak barrel. No chemical added for all the processes of wine-making and bottled without filtration.
|
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
|
|
|
B259 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2015 750ml
|
|
B256 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2013 1500ml
|
|
B258 GRAVNER IGT VENEZIA GIULIA RIBOLLA 2014 1500ml
|
|
|
|
|
|
|
|
|
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
Made from Ribolla grapes which have been cultivated in this area for more than a thousand years. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine is bottled without fining or filtration.
|
Made from Ribolla grapes. While fermenting in Georgian amphorae buried underground, it underwent a long maceration with wild yeasts and no temperature control. After the drawing off and pressing phases the wine was poured back into amphorae for at least five more months before it started ageing in large oak barrels, where it was left for six years. Wine bottled without fining or filtration.
|
|
|
