This wine is sourced from seven select vineyards in Collio and Colli Orientali grown at 70 to 150 meters above sea level. The vines are 20-70 years in age, farmed biodynamically on the stony “ponca” soils of compacted sandstone and marl. 15% of the fermentation is made in large oak and foudres, and the wine is kept on full lees. The wine was bottled after a very light filtration with only minimal sulfur addition. This all comes together to a textural, round white that carries orchard fruit, some stone fruit and light salty almond notes. Characterful and super interesting, this is delicious.

#Tasting#

Mitja Sirk is one of Italy’s top sommeliers, working at the Michelin-starred Trattoria al Cacciatore, part of La Subida eco hotel, his family’s business in Cormòns, Friuli. Good friends of Josko Gravner, at the age of 13 Gravner gave Mitja a qvevri and grapes and he made his first wine. The instructions? Punch down when he woke up, when he came home from school for lunch, and before bed. When we met Mitja, now 33, we drank the wine he made when he was 15, in the Gravner style: it was superb. He works organically, taking huge care of the 8 vineyards on 7 hills (four in Collio and Collio Orientali, and four in Brda, Slovenia, totalling 4.5 hectares, vinified separately. Three of the vineyards were well known for their quality 30 to 40 years ago, one being Ca’Savorgnan, which is bottled separately. Mitja is carefully bringing them back to life.

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