Complex, nutty and funky. A truly special wine
In the Friuli region of North-East Italy lives Josko Gravner. Gravner was famed for his modern winemaking techniques in the 1970’s but decided to abandon it all for ancient techniques of amphorae fermentation, long skin maceration and long barrel ageing. He is considered a pioneer and legend in the orange wine movement. Ribolla ‘Anfora’ is fermented in Georgian qvevri buried in the ground. The wine spends 5 months in amphora and 6 years in large oak barrels.