Ribolla Gialla (2016) - Gravner
Josko Gravner is a true pioneer in the world of wine, known for his radical winemaking philosophy, which includes the ancient Georgian technique of using terracotta amphorae. The Ribolla Gialla 2016 is a wine that perfectly reflects this vision, having spent a full five years in amphora, a process that helps to create a unique and unforgettable character. The Gravner winery is in Friuli, a region known for its high-quality white wines, but it is the estate's unconventional approach that makes the difference.
Ribolla Gialla (2016) - Gravner
Type: Vino Bianco
Area: Italy, Friuli-Venezia Giulia, Collio Goriziano
Appellation: Ribolla Gialla IGT
Grape variety: Ribolla Gialla
Vintage: 2016
Winery: Gravner
Alcohol: 14.5%
The appellation: Ribolla Gialla IGT
Ribolla Gialla IGT is a fresh, elegant white wine, produced mainly in Friuli Venezia Giulia, a region renowned for the quality of its wines. This appellation allows greater flexibility than the DOCs, letting producers express creativity and innovation in the winemaking. Made from the native Ribolla Gialla grape, this IGT reflects Friulian tradition, combining freshness and aromatic complexity.
Find out more about Ribolla Gialla IGTWhat to eat with Ribolla Gialla
Who makes it: Gravner
Gravner is one of the most iconic wineries of the Collio Friulano, at Oslavia, on the border between Italy and Slovenia. Founded in the early decades of the 1900s, the winery underwent a radical transformation under Josko Gravner, who in the 1990s abandoned modern techniques to embrace the philosophy of natural, ancestral wine. Today Gravner is regarded worldwide as a benchmark for winemaking in Georgian amphorae, an age-old method that brings out the purity of the fruit and the identity of the terroir.
Find out more about GravnerThe vine of Ribolla Gialla
Ribolla Gialla
Ribolla Gialla is a white grape variety native to Friuli Venezia Giulia, one of the most renowned winegrowing regions in Italy. Its origins date back to the 13th century, when it was already mentioned in historical documents as one of the finest varieties in the area. Known for its freshness, elegance and versatility, Ribolla Gialla is capable of expressing itself in many styles: from fresh, light white wines to complex skin-contact wines, through to sparkling wines.
Find out moreRibolla Gialla: the area of Collio Goriziano
Collio Goriziano
The Collio Goriziano, known simply as Collio, is one of the most prestigious wine areas of Friuli Venezia Giulia, in the province of Gorizia, on the border with Slovenia. This appellation, marked by gentle hills and a unique terroir, is famous for producing some of the finest white wines in Italy, thanks to a perfect balance between climate, soil and winemaking tradition.
Find out more about Collio GorizianoClimate: Continental
Altitude: Low Altitude (0-200 m above sea level)
Soil: Marly
Geographical setting: Valley
Profile of Ribolla Gialla
Primary aromas: Ripe red fruit, Mineral
Secondary aromas: dried fruit, mineral notes
Tertiary aromas: Nuts, Mushrooms, Wet earth
Tasting notes: Josko Gravner Ribolla Gialla 2016 shows a complex aromatic profile, with notes of honey, dried fruit and wild flowers. On the palate it is rich and layered, with a long, lingering finish. Its structure is solid but balanced, with a surprising freshness that makes it a wine of remarkable longevity.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium-high |
| Sweetness | Dry |
| Colour | Golden yellow |
| Clarity | Clear |
| Body | Intense and structured |
Winemaking methods used for Ribolla Gialla
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.
Find out moreSoft pressing
Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreAgeing methods used for Ribolla Gialla
In amphora (1–6 months)
Ageing in amphora for a short period, of between 1 and 6 months, is a winemaking practice increasingly appreciated for its ability to preserve the identity of the wine, enhancing its purity, mineral tension and structure, without any obvious aromatic interference. The amphora – or giara – is a terracotta vessel, often unglazed, which allows a natural exchange of oxygen with the outside and a gradual stabilisation of the wine, without releasing woody or toasty aromas.
Find out moreIn 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.
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