Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 5 to 25 years from vintage.
vintage5 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
Aroma: dried black cherry, leather, iodine, tobacco, earth
Palate: black plum, graphite, dried herbs, fine grainy tannin
Indigenous Pignolo from Oslavia, fermented in qvevri and aged six years in Slavonian botti. Dried black cherry and leather over a graphite, firm-tannin core with the distinctive amphora signature.
What it pairs with
-
Brasato di manzo
Beef braised in red wine finds a peer in the wine's firm tannin and graphite depth; classic Friulian winter pairing. -
Wild boar ragù
Gamey ragù meets a wine of equal leather and tobacco depth; high acidity carries the boar fat. -
Aged Bagòss cheese
Crystalline mountain cheese mirrors the wine's iodine finish; firm tannin scrubs the cheese fat.
History
The red statement of the Gravner amphora programme, anchored on indigenous Pignolo. Sits in IGT Venezia Giulia rather than DOC Collio because of the qvevri vinification.
- 2003: First Rosso Breg vintage from indigenous Pignolo fermented in qvevri
Facts
- Producer
- Gravner · visiting guide
- Grapes
- Pignolo (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Fermented in buried qvevri amphorae, then aged in large Slavonian oak botti for around six years before bottling
- ABV
- 14.0%
- Price
- EUR 90 to 140 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 2003
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Gravner Rosso Breg
What does Gravner Rosso Breg taste like?
Dried black cherry, leather, iodine, tobacco and earth on the nose; black plum, graphite, dried herbs and fine grainy tannin on the palate. Full-bodied with firm tannin and high acidity from qvevri fermentation.
What grape is Rosso Breg?
100 percent Pignolo, the indigenous Friulian red grape historically grown in the Colli Orientali and Collio. Gravner uses qvevri fermentation and six years in Slavonian botti, the same regime as the white amphora line.
When should I drink Rosso Breg?
Drink between 5 and 25 years from vintage. The wine cellars patiently; the dried-cherry and leather core gain iodine and tobacco depth from year 10 onwards.
Tags
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