Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

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 above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

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.More wines for beef stew →
  • Wild boar ragù Gamey ragù meets a wine of equal leather and tobacco depth; high acidity carries the boar fat.More wines for wild boar →
  • Aged Bagòss cheese Crystalline mountain cheese mirrors the wine's iodine finish; firm tannin scrubs the cheese fat.More wines for cheese →

With cheese

Formaggio di malga Our pick A well-aged malga wheel has a unique, intense flavour and a firm but soft paste. Pignolo, full-bodied with firm tannin after long ageing in wood, has the weight to match it, and the cheese's fat softens the grip.

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.

  1. 2003First 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

biodynamic cellar worthy dry firm tannin full body high acid iconic mood bold mood contemplative mood savoury occasion cellar occasion dinner party occasion special occasion winter old world organic pairs with aged cheese pairs with game pairs with red meat pignolo price fine still red vegan

Taste it where it is made: tastings near Gravner

Wine tastings and winery visits in Friuli-Venezia Giulia (9) · Wine tours and day trips in Friuli-Venezia Giulia (6)

See all 268 bookable experiences in Friuli-Venezia Giulia

← Back to wines in Friuli-Venezia Giulia