2016 Gravner Ribolla Gialla Anfora Bianca

Josko Gravner’s 18 hectares of vineyards in Oslavje, on the Italy-Slovenia border, have been the foundation of his ever-evolving pursuit of winemaking perfection. In the 1980s, he helped propel Friuli to international acclaim with his clear, aromatic whites, later championing Collio’s potential through careful aging in Slavonian oak. However, disillusioned by increasing chemical intervention, a 1987 epiphany led him to explore ancient Caucasian methods, culminating in his pioneering adoption of Georgian amphorae in the late 1990s—a shift that influenced winemaking well beyond Italy. Since 2001, he has exclusively fermented his wines in beeswax-lined amphorae buried beneath the soil, followed by six years in oak, mirroring the seven-year cellular regeneration cycle. Though not strictly biodynamic, he follows Rudolf Steiner’s principles, working without fertilizers or chemicals, harvesting by the lunar cycle, and adding only minimal sulphur. His unfiltered wines are released only when he deems them ready to drink.

Gravner's signature wine is his Ribolla Gialla which is fermented in Georgian amphorae buried underground with a long maceration on skins. After the drawing off and pressing phases, the wine is poured back into amphorae for at least five more months before it starts ageing in large oak barrels, where it's left for six years. Bottling is done without fining or filtration.

Other Reviews....
The 2016 Ribolla Gialla Anfora is wonderfully lifted and finessed in style, entrancing the senses with a cascade of dusty dried flowers, pine shavings, ginger spice cookies, cloves and dried peaches. It is weighty upon entry with a stimulating core of zesty acidity to balance, as a savory wave of tart apples and apricots courses across the palate, leaving notes of cedar and sour citrus in its wake. Long and youthfully stern, the 2016 leaves a crunch of minerality and a sensation of inner incense while tapering off classically dry. This is a regal and refined vintage for the Ribolla Gialla Anfora. It was fermented with 20% whole clusters as the stems on the Ribolla Gialla were perfectly ripe. Drink 2028-2042.
95 points
Eric Guido - Vinous