Gravner is a proponent of the use of amphorae, open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines. The grapes for wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, “I am convinced that wine is a product of Nature, not of Man, whose role, therefore is to accompany its maturation process while avoiding any artificial intervention.” Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy. Gravner is a proponent of the use of amphorae, open-top wood vats and extended maceration on the grape skins, while he eschews added yeasts, sulphur dioxide, and temperature control—in short, he supports purely natural winemaking. Gravner employs both amphorae and large oak barrels to make his wines. The grapes for wines come from his 18 hectares of vineyards in Gorizia (Oslavia) that straddle the Italian-Slovenian border. It is here that he exercises his current approach to wine. Gravner avers, “I am convinced that wine is a product of Nature, not of Man, whose role, therefore is to accompany its maturation process while avoiding any artificial intervention.” Every bottle of Gravner’s wines is a testament to the pure beauty of that philosophy.