Gravner

On the Collio hills, near Gorizia and a stone's throw from the Slovenian border, there's a small hamlet called Oslavia. This is where the Gravner farm was established in 1901 with the purchase of a house and 2.5 hectares of land where grapes, fruits - cherries and apricots in particular – were produced. Cows and pigs were raised, as was customary in farming families of the time. After two world wars and many changes, the turning point came about in 1973, when Joško Gravner took over the company’s fortunes. He started by applying all the modern techniques learned during his studies but changed course in 1996, after two violent hailstorms. He began by macerating wines in large wooden barrels and then, in 2001, decided to take an unexplored route in Italy: vinification in large underground terracotta amphorae. For Joško Gravner it was a return to the source, where the purest water is located. Today the company cultivates and processes only Ribolla and Pignolo, with a tiny percentage of Cabernet Sauvignon, spread over 15 hectares of vineyards. The wines remain in the amphora for one year and then refine for at least 6 years in large oak barrels. The company is open for visits and tastings only by reservation.