Friuli-Venezia Giulia


Showing 1–12 of 17 results

  • Edi Kante Chardonnay 2020

    £34.25

    “The 2020 Chardonnay is wonderfully fresh yet perfumed and fruit-focused, with a pretty bouquet of white smoke and sage giving way to peach skins. Its textures are like pure silk, as this washes across the palate with ripe orchard fruits offset by hints of lemon. The 2020 leaves a staining of minerality, finishing with medium length, savory and spicy. While delicate in feel, this impresses with its purity. Drinking window: 2023-2026. 90 points”

    Eric Guido, Vinous (04/23)

    In Stock

  • Edi Kante Malvasia Selezione 2016

    £62.75

    “Each year Edi Kante chooses one variety to create his ‘Selezione’, and in 2016, Malvasia was his choice. It’s vividly floral with a wave of ripe peaches and apricots that give way to raw almond and fresh vanilla bean nuances. This envelopes the palate with texturally ripe orchard fruits as an enriching hint of custard adds tremendous depth. The 2016 lingers long, with a staining of concentration balanced by a tug of residual acidity and saline minerality. This is a beauty. The Selezione goes through one year of refinement in neutral barriques and another year in stainless steel before resting in the cellar until Kante believes it’s ready for release. Only 3,600 bottles were produced. Drinking window: 2023-2028. 93 points”

    Eric Guido, Vinous (04/23)

    In Stock

  • Edi Kante Sauvignon Blanc 2020

    £34.25

    “The 2020 Sauvignon is dreamy and seducing with a sweetly floral bouquet that blends nectarine and peach nuances with lemon oils and spring flowers. It soothes with its ripe orchard fruits and medium-bodied weight while becoming more savory toward the close. Ultimately, a core of brisk acidity and minerality impresses most, as the 2020 finishes with cheek-puckering tension and a salty flourish that lingers. It’s a genuinely gastronomic Sauvignon. Drinking window: 2023-2026. 91 points”

    Eric Guido, Vinous (04/23)

    In Stock

  • Edi Kante Terrano 2018

    £32.95

    “Crushed wild berries, violets, sweet smoke and hints of clove fill the senses as the 2018 Terrano opens in the glass. It’s remarkably pretty and lifted with cooling acids and inner herbal tones, as notes of young strawberry evolve into rosy inner florals over a staining of salty minerals. This leaves a bitter twang upon the senses while tapering off long to a hint of licorice. There’s a truly alpine feel to the 2018 Terrano. Drinking window: 2023-2028. 91 points

    Extreme focus, unbridled energy, staining minerality and precision; these are all things that are inherent in the wines of Edi Kante. It’s interesting when you consider the man. Edi Kante casts a towering presence. He isn’t quick to speak; but when he does, he imparts more knowledge in a few moments than most people do through an entire conversation. Kante is also an artist, whose work is plastered on the walls of the winery’s tasting room and is also used for the labels of his selections, such as the Chardonnay La Bora di Kante. While considered a pioneer of the Carso, and at one time the “Orange” wine movement, today, his portfolio comes across as quite unique from many of his neighbors, focused on immaculate purity, freshness and varietal character. The three-story gravity-flow cellar is dug deeply into the sheer limestone hills of the region, and as you descend down to each new level, the temperatures sink lower and lower. While Kante prefers to age his wines for a year, and sometimes longer in oak, refinement is completed all in neutral barrels of various sizes. The classic line is then placed into stainless steel for another six months, while the wines from the Selezione lineup will remain there until they are “ready”. Once bottled, the wines are moved to the lowest and coldest depths of the cellar, where they remain for six to seven years prior to release, making the 2012 Chardonnay La Bora di Kante a current release. This portfolio is a great place to look for local varieties that really transmit the terrain of the Carso, with its limestone and red clay soils, warming Mediterranean currants from the nearby sea, and strong Bora winds that blow down from the north. Yet, in my opinion, the real magic and the passion of Kante is found in the winery’s late-release Selezione wines.”

    Eric Guido, Vinous (04/22)

    In Stock

  • Edi Kante Vitovska 2020

    £34.25

    “An expressive blend of dusty peach and minty herbs are complicated by smokey crushed stone as the 2020 Vitovska blossoms in the glass. This is silky and supple on the palate. An almost salty staining of minerality contrasts a core of vividly ripe orchard fruits. The 2020 finishes long with a lingering concentration that adds tension as sour citrus hints slowly fade. There’s a vertical lift to the 2020 that really shines. Drinking window: 2023-2027. 91 points”

    Eric Guido, Vinous (04/23)

    In Stock

  • Gravner Breg Rosso 2007

    £209.95

    “The 2007 Vino Rosso Breg, a varietal Pignolo, wafts up dusty, moody and dark in the glass, lifted by notes of crushed rose petals that give way to dried cherries, worn leather and hints of cumin. It’s soft-textured upon entry, showing a pronounced twang of acidity with tart wild berry fruits and saturating chalky minerality. The 2007 possesses fantastic energy and depth, even as its grippy tannins take hold toward the close and beg for a stay in the cellar. If enjoying this today, make sure to have it alongside a meal. The 2007 is the current release of the Vino Rosso Breg. Drinking window: 2024-2034. 92 points

    It’s quite amazing, when dining in Italy, just how often a bottle of Gravner is being served to a group at a neighboring table. It seems like the Italians must be on to something because, here in the States, the work of Josko Gravner is seen by the majority as esoteric oddities, with all due respect, and only by a minority as the true treasures that they are. Granted, it can be subject to stylistic preferences; and let’s face it, “orange” wine isn’t for everyone, but there’s simply something about the wines of Gravner that transcends these categories. Today, Josko Gravner has chosen just two native varieties to place all of his attention on, Ribolla Gialla, labeled as Ribolla, and Pignolo, labeled as Rosso Breg. The process that he has perfected over time remains in place, where the primary focus is in the vineyards. The Gravner vineyards span across the borders of Italy into Slovenia, with only small ravines and outcroppings of woods that separate the two countries. Within those vineyards, you’ll find man-made ponds (“a-la” Gianfranco Soldera), as well as trees and bird houses, as the family strives to maintain an equilibrium of biodiversity amongst the vines, while tending to them through biodynamic practices. Perfect ripeness, achieved through harvesting as late as possible, and often botrytis-affected grapes, is the key. What happens from there is all about patience and time. Within the Gravner winery, headed up by Josko and his daughter, Mateja, you’ll find the amphora chamber that has helped define a large part of this region over time. Buried beneath the ground are a large number of terracotta Georgian “qvevri”. These vessels become the new home of Gravner’s perfectly ripe fruit, as the grapes ferment, whole cluster, for up to six months within them. From there, the juice is pressed and then returned to the amphora for another six months, then followed by up to six years or more in large neutral oak barrels of various sizes–yes, six years; as I said, time and patience. When you consider this, it starts to make sense as to why the wines of Gravner are so unique, containing a depth of texture and richness that can sometimes seem like it might be too much, only to be perfectly balanced by the wine’s structure and acidity. And while Gravner has certainly inspired a generation of winemakers, very few can come close to the magic that is created in this vineyard and cellar. If you’re looking for an experience to test your imagination and your palate, or to understand the skin-contact wines of Friuli from their inception–this is the address to do it.”

    Eric Guido, Vinous (04/22)

    In Stock

  • Gravner Pinot Gris 2009

    £169.95

    “Roughly thirty-two hectares (of which eighteen are under vine) located in the high quality area of Oslavia in the Collio, a true if unofficial grand cru for Ribolla Gialla. The estate is arguably Italy’s best (by far) at making minimal intervention wines, with long macerations, was one of the first to turn to amphoras as an aging vessel. There is simply no comparison between Gravner’s wines (in matters of texture, cleanliness, precision and depth) and similarly made wines by practically anyone else in the region or the country, for that matter. That fact recognized, I want to stress that the talent level has always been extraordinary here, such that the wines have always been outstanding, and this was true even long ago when long macerations and amphoras weren’t an issue. Witness for example the magnificent 1983 Ribolla Gialla that I remember well from my university days in Rome. Today the estate is all about trying to re-establish a natural balance in its vineyards (for example by creating ponds on the property and by planting olive, wild apple trees and cypresses to create a habitat for different animals), moving away with as much technology and equipment and utensils as possible, such as barriques. Over the years the estate has also moved away from a lot of the different varieties it had planted, so there are no more Chardonnay, Merlot and Pinot Grigio wines produced, for example. The Ribolla Gialla wines age extremely well and though you have to like white wines being treated as reds, it’s hard to argue with their quality. Even more impressive is the Rosso Breg, made with Pignolo (the only red grape left on the property), a variety that gives “tough tannins” a whole new meaning, yet Gravner’s version is remarkably complex and smooth.”

    Ian D’Agata, Vinous (05/18)

    In Stock

  • Gravner Ribolla Gialla 2015

    £109.95

    “It’s quite amazing, when dining in Italy, just how often a bottle of Gravner is being served to a group at a neighboring table. It seems like the Italians must be on to something because, here in the States, the work of Josko Gravner is seen by the majority as esoteric oddities, with all due respect, and only by a minority as the true treasures that they are. Granted, it can be subject to stylistic preferences; and let’s face it, “orange” wine isn’t for everyone, but there’s simply something about the wines of Gravner that transcends these categories. Today, Josko Gravner has chosen just two native varieties to place all of his attention on, Ribolla Gialla, labeled as Ribolla, and Pignolo, labeled as Rosso Breg. The process that he has perfected over time remains in place, where the primary focus is in the vineyards. The Gravner vineyards span across the borders of Italy into Slovenia, with only small ravines and outcroppings of woods that separate the two countries. Within those vineyards, you’ll find man-made ponds (“a-la” Gianfranco Soldera), as well as trees and bird houses, as the family strives to maintain an equilibrium of biodiversity amongst the vines, while tending to them through biodynamic practices. Perfect ripeness, achieved through harvesting as late as possible, and often botrytis-affected grapes, is the key. What happens from there is all about patience and time. Within the Gravner winery, headed up by Josko and his daughter, Mateja, you’ll find the amphora chamber that has helped define a large part of this region over time. Buried beneath the ground are a large number of terracotta Georgian “qvevri”. These vessels become the new home of Gravner’s perfectly ripe fruit, as the grapes ferment, whole cluster, for up to six months within them. From there, the juice is pressed and then returned to the amphora for another six months, then followed by up to six years or more in large neutral oak barrels of various sizes–yes, six years; as I said, time and patience. When you consider this, it starts to make sense as to why the wines of Gravner are so unique, containing a depth of texture and richness that can sometimes seem like it might be too much, only to be perfectly balanced by the wine’s structure and acidity. And while Gravner has certainly inspired a generation of winemakers, very few can come close to the magic that is created in this vineyard and cellar. If you’re looking for an experience to test your imagination and your palate, or to understand the skin-contact wines of Friuli from their inception–this is the address to do it.”

    Eric Guido, Vinous (04/22)

    In Stock

  • Gravner Rujno Rosso 2007

    £250.00

    “It’s quite amazing, when dining in Italy, just how often a bottle of Gravner is being served to a group at a neighboring table. It seems like the Italians must be on to something because, here in the States, the work of Josko Gravner is seen by the majority as esoteric oddities, with all due respect, and only by a minority as the true treasures that they are. Granted, it can be subject to stylistic preferences; and let’s face it, “orange” wine isn’t for everyone, but there’s simply something about the wines of Gravner that transcends these categories. Today, Josko Gravner has chosen just two native varieties to place all of his attention on, Ribolla Gialla, labeled as Ribolla, and Pignolo, labeled as Rosso Breg. The process that he has perfected over time remains in place, where the primary focus is in the vineyards. The Gravner vineyards span across the borders of Italy into Slovenia, with only small ravines and outcroppings of woods that separate the two countries. Within those vineyards, you’ll find man-made ponds (“a-la” Gianfranco Soldera), as well as trees and bird houses, as the family strives to maintain an equilibrium of biodiversity amongst the vines, while tending to them through biodynamic practices. Perfect ripeness, achieved through harvesting as late as possible, and often botrytis-affected grapes, is the key. What happens from there is all about patience and time. Within the Gravner winery, headed up by Josko and his daughter, Mateja, you’ll find the amphora chamber that has helped define a large part of this region over time. Buried beneath the ground are a large number of terracotta Georgian “qvevri”. These vessels become the new home of Gravner’s perfectly ripe fruit, as the grapes ferment, whole cluster, for up to six months within them. From there, the juice is pressed and then returned to the amphora for another six months, then followed by up to six years or more in large neutral oak barrels of various sizes–yes, six years; as I said, time and patience. When you consider this, it starts to make sense as to why the wines of Gravner are so unique, containing a depth of texture and richness that can sometimes seem like it might be too much, only to be perfectly balanced by the wine’s structure and acidity. And while Gravner has certainly inspired a generation of winemakers, very few can come close to the magic that is created in this vineyard and cellar. If you’re looking for an experience to test your imagination and your palate, or to understand the skin-contact wines of Friuli from their inception–this is the address to do it.”

    Eric Guido, Vinous (04/22)

    In Stock

  • Livio Felluga Abbazia di Rosazzo 2019

    £57.95

    “The 2019 Abbazia di Rosazzo is more delicate and nuanced, with dusty dried flowers, crushed almonds and sweet smoke forming its bouquet. It’s silky yet nearly weightless in feel, hovering across the palate with a saline-tinged blend of white pit fruits and inner florals. This leaves a coating of minerality while finishing with a lovely tension, leaving flinty notes of liquid stone and Bosc pear. The Abbazia di Rosazzo is an understated beauty. Drinking window: 2024-2029. 92 points”

    Eric Guido, Vinous (04/23)

    In Stock

  • Livio Felluga Illivio 2021

    £42.95

    Review to follow

    In Stock

  • Livio Felluga Terre Alte 2020

    £79.95

    “The 2020 Terre Alte Rosazzo is a spice bomb seducing with a beguiling mix of flinty stone, dried flowers and ginger offset by vividly ripe nectarine. It washes across the palate with an opulent, textural wave of mineral-inflected fruits and savory spice while taking on a citrus-derived tension toward the close. Long and pungently floral, the 2020 simply doesn’t quit, echoing with tart orchard fruits and wild herbal tones offset by an enriching air of lemon custard. The balance, yet also the depth of character here, is unreal. The Terre Alte Rosazzo is a blend of Friulano, Pinot Bianco and Sauvignon. Drinking window: 2024-2030. 94+ points”

    Eric Guido, Vinous (04/23)

    In Stock