Rosso Breg '07

Rosso Breg '07Joko Gravner. The Man Who Changed Wine. This is His Red. There are winemakers, and then there is Joko Gravner. The Friulian visionary who abandoned conventional winemaking in the 1990s, travelled to Georgia to rediscover ancient clay amphora fermentation, and returned to Oslavia to remake his wines from the ground up Gravner is one of the most consequential figures in the natural wine world, and Rosso Breg is his statement red. A blend of Merlot,

Joško Gravner. The Man Who Changed Wine. This is His Red.

There are winemakers, and then there is Joško Gravner. The Friulian visionary who abandoned conventional winemaking in the 1990s, travelled to Georgia to rediscover ancient clay amphora fermentation, and returned to Oslavia to remake his wines from the ground up — Gravner is one of the most consequential figures in the natural wine world, and Rosso Breg is his statement red.

A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Pinot Grigio, the grapes are fermented in Georgian buried qvevri amphoras with wild yeasts and no temperature control — a process that connects this wine to a winemaking tradition over 8,000 years old. The wine then ages in large oak barrels for four years, followed by ten years in bottle before release. It is bottled during a waning moon, without fining or filtration.

The result is a wine that cannot be forgotten.

Tasting Notes

• 🍷 Colour: Deep, dark garnet
• 🌲 Aroma: Spice, tobacco, undergrowth, ripe red fruits, and raisins — complex and evolving
• 🫘 Palate: Muscular yet elegant, with perceptible, well-rounded tannins that remain fresh and mineral-driven
• ✨ Finish: Long, layered, and deeply satisfying

Details

• Producer: Gravner
• Region: Oslavia, Friuli-Venezia Giulia, Italy
• Vintage: 2007
• Grapes: Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Grigio
• Farming: Vegan, Gluten Free
• Winemaking: Georgian buried amphora fermentation, wild yeasts, no temperature control, aged 4 years in oak + 10 years in bottle, bottled on a waning moon, unfined and unfiltered

Decant generously and give it time — this wine has been waiting 17 years to be opened and deserves the respect of patience. Serve with braised lamb, aged hard cheeses, wild boar, or simply on its own as the main event.