Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 25 years from vintage.
vintage3 yrs25 yrs27 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 in the header is our own.

In the glass

Full-bodiedMedium tanninHigh acidityDryLong finish

Aroma: dried apricot, orange peel, walnut skin, chamomile, beeswax

Palate: candied citrus, tea tannin, hazelnut, saline pithy minerality

Josko Gravner's flagship Ribolla Gialla, fermented six to seven months on the skins in buried qvevri after his 2001 conversion to the Georgian amphora method. Dried apricot and orange peel aromatics over a tea-tannin palate and a saline pithy finish.

What it pairs with

  • Frico con patate
    Friulian aged Montasio and potato cake meets a wine of equal nutty weight; tea tannin scrubs the cheese fat.
  • Risotto with porcini
    Walnut skin and chamomile aromatics echo the mushroom umami; full body holds the Carnaroli starch.
  • Aged Parmigiano Reggiano 36 months
    Crystalline cheese salt mirrors the saline finish; orange peel notes lift the rind's caramelised depth.
  • Slow-cooked pork shoulder
    The wine's amphora-derived tannin handles the pork fat; high acidity refreshes between bites.

History

Josko Gravner's first amphora vintage of Ribolla was 2001, after a 1990s research journey to Georgia where he studied traditional qvevri vinification. The conversion replaced his earlier French-barrique programme with extended skin contact in buried clay amphorae, anchoring the modern Italian orange-wine movement at Oslavia.

  1. 1997: Josko Gravner travels to Georgia to study qvevri winemaking
  2. 2001: First Ribolla vintage fermented in buried Caucasian qvevri amphorae

Facts

Producer
Gravner · visiting guide
Grapes
Ribolla Gialla (100%)
Classification
Venezia Giulia IGT
Oak
Fermented on the skins for six to seven months in buried Caucasian qvevri amphorae with no added yeasts or sulphites, then aged in large Slavonian oak botti for around six years before release
ABV
13.5%
Price
EUR 90 to 140 at retail
Drinking window
3-25 from vintage
First vintage
2001
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Gravner Ribolla

What does Gravner Ribolla taste like?

Dried apricot, orange peel, walnut skin, chamomile and beeswax on the nose; candied citrus, tea tannin, hazelnut and a saline pithy finish on the palate. Full-bodied with medium tannin and a high acidity that survives six years of oak ageing.

What is qvevri winemaking?

Qvevri are large unglazed clay amphorae buried in the cellar floor. Gravner adopted the Georgian tradition from 2001 onwards, fermenting Ribolla on the skins for six to seven months with no added yeasts or sulphites, then ageing six years in large Slavonian botti before release.

Why is Ribolla considered orange wine?

Extended skin contact on a white grape gives the wine an amber-orange hue and the tannin structure of a red. Gravner's Ribolla is the most-cited reference bottle of the modern orange-wine category.

When should I drink Gravner Ribolla?

Drink between 3 and 25 years from vintage. The wine reaches an aromatic plateau at year 8 to 12; younger vintages benefit from a 60-minute decant to lift the tea-tannin grip.

Tags

biodynamic cellar worthy dry full body high acid iconic medium tannin mood contemplative mood funky 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 price fine ribolla gialla vegan

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