Fermented in traditional qvevri buried beneath the earth, this Ribolla reflects Gravner’s devotion to patience and purity. After a long skin maceration and five months resting in amphora post-pressing, the wine spent six years in large oak barrels before bottling. The 2014 season brought challenges — a wet end to summer, but a mercifully dry October allowing for extended ripening. Many of the grapes developed botrytis noble rot, adding a subtle oxidative depth. The result is textured and layered: notes of dried citrus peel, hazelnut, and chamomile tea, wrapped in silky tannins and a saline finish. The signature depth is here, but with a lifted, almost ethereal quality. Serve at 12–18°C.