In the glass
Aroma: dried orange peel, yellow plum, walnut, dry hay, wax
Palate: candied citrus, yellow stone fruit, tea tannin, saline minerality
International-varietal field blend (Sauvignon, Pinot Grigio, Chardonnay, Riesling Italico) vinified the same qvevri-and-Slavonian-botti way as Ribolla. Yellow stone fruit, dried orange peel and walnut over a tea-tannin amphora finish.
What it pairs with
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Cjarsons
Friulian sweet-savoury ravioli with raisin, ricotta and cinnamon finds its match in the wine's candied citrus and hay aromatics. -
Stinco di vitello
Slow-braised veal shank handles the wine's tea-tannin grip; saline finish lifts the pan jus. -
Aged Asiago d'allevo
Crystalline cow's-milk cheese with twelve-month ageing echoes the wine's walnut depth and yellow plum sweetness.
History
The international-varietal counterpart to Ribolla in the Gravner amphora programme, with the same fermentation and ageing regime. Breg is the international-variety field blend in the Gravner range, where Ribolla is the indigenous-variety statement.
- 2002 — First Breg vintage fermented entirely in qvevri amphorae
Facts
- Producer
- Gravner
- Grapes
- Sauvignon, Pinot Grigio, Chardonnay, Riesling Italico
- Classification
- Venezia Giulia IGT
- Oak
- Fermented on the skins in buried Caucasian qvevri amphorae for six to seven months, then aged around six years in large Slavonian oak botti before release
- ABV
- 13.5%
- Price
- EUR 80 to 130 at retail
- Drinking window
- 3-20 from vintage
- First vintage
- 2002
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Gravner Bianco Breg
What does Gravner Bianco Breg taste like?
Dried orange peel, yellow plum, walnut, dry hay and wax on the nose; candied citrus, yellow stone fruit, tea tannin and saline minerality on the palate. Full-bodied with medium tannin and a high acidity from six months on skins.
How does Breg differ from Ribolla?
Breg is a field blend of international varieties (Sauvignon, Pinot Grigio, Chardonnay, Riesling Italico) where Ribolla is 100 percent indigenous Ribolla Gialla. Both share the same qvevri amphora fermentation and six-year ageing in Slavonian botti.
When should I drink Bianco Breg?
Drink between 3 and 20 years from vintage. Like Ribolla, it benefits from a long decant in younger vintages; the international-variety mix gives an earlier aromatic plateau than Ribolla's.