Gravner Venezia Giulia Rosso IGT 2001 (2001) - Gravner

Winemaking methods used for Gravner Venezia Giulia Rosso IGT 2001

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Alcoholic fermentation with indigenous yeasts

Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.

Destemming and gentle crushing

Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.

Extended maceration (2–3 weeks)

Extended maceration, lasting between 2 and 3 weeks, is a traditional red winemaking technique used to obtain wines of great structure, depth and ageing potential. Over this period the skins stay in contact with the must for longer than average, allowing a more intense extraction of colour, tannins and complex aromatic compounds. It is typical of wines built for long ageing, made to express themselves over time.

Ageing methods used for Gravner Venezia Giulia Rosso IGT 2001

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In cask (over 36 months)

Ageing in cask for more than 36 months is an ambitious choice, reserved for wines of great structure and longevity, able to withstand time and to draw deep developmental benefits from it. Large casks, often of Slavonian oak or of seasoned neutral woods, accompany the wine through a slow process of transformation, stabilisation and maturation, without imparting intrusive aromas. This technique, used above all in traditional, austere and monumental wines, allows the wine to develop complex aromas, noble balance and velvety tannins, capable of lasting for decades.