Josko Gravner uses a 5,000-year-old technique that involves fermenting the juice and skins of white grapes in clay amphorae for up to a year. This results in golden-hued, fresh-tasting tannic wines known as orange wine. James tasted 10 Gravners at the estate in the Friuli-Venezia Giulia region of Italy. Here are the top five.
Click on the image below to view the original article first appeared in Hong Kong Tatler’s 2015 November issue.
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