Josko Gravner Rosso Breg 2008

Though he refuses categorisation as biodynamic, Gravner follows Rudolf Steiner’s principles in both the vineyard and the cellar, adjusted to his own methods. Vineyards are managed without fertilisers or chemicals. Fruit is hand harvested by the moon after late ripening and undergoes a seven year cycle of fermentation and aging: one year in amphora and six in oak,  reflecting the regeneration pattern of cells in our bodies.

This is 100% pignolo. Fermented with the skins in Georgian buried amphoras, with wild yeasts and no temperature control. Aged in oak barrels for five years and in bottles for nine more years. Bottled during a waning moon without fining or filtration. - Addley Clark, importer