"Gorgeous aromas of persimmons and spices as nutmeg, cinnamon, orange peel, and hints of caramel. Honey and apricot. Full-bodied, dry and layered with dried fruits such as apricots and pears. Botrytis spice. Fine silky phenolic texture and a flavorful finish. Layered and fascinating. Serve at 16 to 18 degrees centigrade." James Suckling

Exclusively composed of the local Ribolla grape; fermented in Georgian amphorae buried underground; long maceration with wild yeasts and no temperature control; after fermentation, the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years; bottled without fining or filtering. This is a deeply personal creation of Joško Gravner that captures the essence of Ribolla in a way no other versions do—notes of white truffles and quince paste frame a strikingly mineral-led aromatic profile, with a kinetic sense of acidity and chiseled energy on the palate; gorgeous right now it will undoubtedly reveal its secrets gradually over the years to come.