Gravner, pioneer of orangutan wine, here his yellow ribolla: The grapes ferment with a long maceration in underground Georgian amphorae, with indigenous yeasts at uncontrolled temperature. After racking and pressing, the wine returns to the amphora for at least another 5 months. Then the wine ages in large oak barrels for about 6 years. The wine will then be bottled without filtration.
fish first and second courses, raw seafood
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