Though he refuses categorisation as biodynamic, Gravner follows Rudolf Steiner’s principles in both the vineyard and the cellar, adjusted to his own methods. Vineyards are managed without fertilisers or chemicals. Fruit is hand harvested by the moon after late ripening and undergoes a seven year cycle of fermentation and aging: one year in amphora and six in oak, reflecting the regeneration pattern of cells in our bodies.
If you haven't of Rujno before, don't be surprised, here's why! It is only produced in the best vintages, made from merlot and a splash of cabernet sauvignon. Fermented on the skins in open oak vats for five weeks with wild yeasts and no temperature control. Aged in oak barrels for four years and subsequently in bottles for another twelve years. Bottled during a waning moon without fining or filtration. And only released when Josko believes it is ready to drink. - Addley Clark, importer