Josko Gravner’s name has become synonymous with skin-contact wines and has inspired an entire generation of orange wine around the world. This wasn’t his intention. Josko used to excitedly buy all the latest technology a cellar could own, hoping it would help create a more complete wine. As his experience grew and maturity set in, he gradually started stripping back the modern amenities and returned to the ancient use of Georgian amphora. His Ribolla sees a long maceration on skins in buried amphora, before resting for 6 years in large oak barrels. The Rosso Breg cuvée is made from Pignolo. Pignolo is the last remaining red grape in his 18ha of vines. 2006 was the first vintage in which this cuvée was also fermented in amphora (previously oak barrels). After fermentation the wine see 4-5 years in large barrel, and 9-10 years in bottle prior to release.