A leading protagonist of the Italian and international wine scene, Josko Gravner was born in a farming family and in a borderland. Initially attracted to technological innovation, the turning point for Gravner came in the mid-1990s, when a hailstorm destroyed almost all his grapes and lead him to experiment with a different style of winemaking, consisting first in the “skin contact” maceration of white grapes in oak vats and then in the rediscover of a thousand-year-old technique: vinification in amphora. Since 2001, Josko Gravner has been fermenting his wines exclusively in buried terracotta amphorae from the Caucasus. The maceration with skin contact takes place for at least six months without any temperature control and after racking the wine returns to the amphora until September. After ageing for six years in large oak barrels, the wine is bottled without filtrations, adding only a tiny part of sulphur, a practise dating back two thousand years ago to the Roman times.