Orange is the New Rosé

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 Suckling tasted 10 Gravners a

Gravner ribolla venezia Giulia anfora 2006 Great nose of dried pineapple, honey, apricots and hints of lavender. Full body and an almost tannic structure. Long finish. A unique and stylish wine—not for everyone, but superb. Decant before serving.

96 points Gravner ribolla venezia Giulia anfora 2004 Almonds, dried orange and salt. Full body, tannic texture and a long and caressing finish. Hints of popcorn and dried fruits. Drink now.

92 points Gravner venezia Giulia breg 2006 Orange with a red tinge. Lots of blood orange, cranberry and candied apple aromas. A full body, slightly tannic texture and a fruity finish. Fun and thought-provoking. A blend of chardonnay, pinot grigio, riesling and others. Drink now.

92 points Gravner venezia Giulia bianco breg 2000 Dark orange colour. Aromas of dried fig, dried apple and cranberry. A full body, rich and tannic. Nuts, dried fruit. Very dry, lightly salty and a flavourful finish. Fermented five months in amphorae and aged six years in large casks. Drink now. 93 points Gravner ribolla Gialla venezia Giulia 2007 A beautiful orange wine with nuts, almond and dried apple, along with honey, toffee and caramel. A full body, chewy and rich. Long and intense finish. This is a long-time favourite. Drink now. 93 points