Profile

Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 20 years from vintage.

vintage3 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedMedium tanninHigh acidityDryLong finish

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

  • 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.More wines for beef and red meat →
  • Aged Asiago d'allevo Crystalline cow's-milk cheese with twelve-month ageing echoes the wine's walnut depth and yellow plum sweetness.More wines for aged hard cheese →

With cheese

Formadi frant Our pick Formadi frant is soft and savoury, with cream in the paste and a piquancy that varies from one cheese to the next. A white fermented on its skins for weeks or months has the tannic grip and acidity to stand up to it.

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.

  1. 2002First Breg vintage fermented entirely in qvevri amphorae

Facts

Producer
Gravner · visiting guide
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.

Tags

biodynamic cellar worthy chardonnay dry field blend full body high acid iconic medium tannin mood contemplative mood savoury occasion cellar occasion dinner party occasion special old world orange organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with pork pinot grigio price fine riesling italico sauvignon vegan

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