Italian Wine News

The Panorama at Gravner Estate

Georgian amphorae with a capacity of about 2,500 liters (around 660 gallons), lay in the yard of the Gravner estate. They will be buried in the cantina (winery), then filled with new wine, which will be left to ripen as it used to be done thousands of years ago, when ancient Greeks and Romans were the winemakers.

Josko Gravner has thrown it all away more than once. When he started making wine 30 years ago outside the small town of Oslavia, in the Friuli-Venezia Giulia region of northeastern Italy, he produced crisp, aromatic white wines in a popular style, using the latest technology.

More information
See a larger image