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cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

Sem ti pozabu še na prejšnjem forimu odgovorit na tvojo željo po mali turneji - seveda po vinskih kleteh. Bova šla v Italijo k našim znalcem. Najprej k Gravnerju - Vinogradniku leta 2007 v Italiji in pol naprej. Turneja bo trajala 5 dni ( pa ne mi rečt , da morš vzet dopust - hehehe ! ) in to okoli 1. maja. Jaz prej nimam fraj - jebemti delo. Za en dan pa nima smisla.

http://www.vinealia.org/images/FOTO%20AZIENDE/GRAVNER/anfore.JPG

JOSKO GRAVNERS ERDBEZOGENHEIT
Marc Tibaldi

Ein Weinbauer der die Geschichte des Weines und seine Produktion in ein neues Licht rckt

Wir befinden uns im Gebiet zwischen Hum (Slowenisches Hgelgebiet) und Oslavia (Grzer Hgelgebiet), inmitten einer realen und einer metaphorischen Grenze. Eine knstliche und dramatische staatliche Aufteilung. Die kulturellen und natrlichen Grenzen hingegen sind gleichgeblieben, hier gibt es keine zwei gegenberstehende Seiten. Die Weingrten von Josko Gravner befinden sich an der Grenze zwischen Slowenien und Italien. Seine Arbeit liegt an der Grenze zwischen Natur und Kultur.
Ein Leben im Sturm und Drang. Josko Gravner macht was er ist. Ihn zu besuchen heisst, einem Dichter, einem Knstler zu begegnen. Es ist ein wahres Erlebnis. Er gehrt zu einer Gruppe von Individualisten wie John Cage, Joseph Beuys, Reinhold Messner und Luigi Veronelli, deren gemeinsamer Nenner Mutter Erde ist. Ein Musiker, ein Knstler, ein Bergsteiger und ein Journalist. Sie sind waghalsige Forscher und moderne Schamanen, die keiner kodifizierten Tradition Rechnung tragen. Sie beziehen sich auf verschiedene Kulturen, auf ihre Erfahrung und Hingabe zur Natur aus der sie ihre Strke und Kreativitt schpfen. Nicht die Natur zu imitieren, sondern ihrem Ruf zu folgen, dies knnte ihre Weltanschauung sein.
John Cage wollte Musikstcke komponieren die durch ein anarchisches, willkrliches Schema jenseits von schn und hsslich stehen. Mit seinem Wein will Josko jenseits von Gut und Schlecht stehen. Anfnglich ist er sehr kategorisch: Der Wein soll nicht nur gefallen, er muss auch natrlich sein.
Der Mensch darf so wenig wie mglich eingreifen. Der Wein soll in seinem Wachstum so sanft wie mglich begleitet werden. Seine Auffassung ist ganz und gar nicht banal. Josko mchte uns so auf unsere verwirrten Wahrnehmungen aufmerksam machen. Wenn unser Blick nur noch oberflchlich und abwesend ist, sind wir blind fr die Schnheiten der Natur. Die Zeit kann man nicht einfach zurckdrehen. Dasselbe gilt fr Geruch, Geschmack und alle anderen Sinne. Wie kann man einen Wein bewerten, wenn man die Natur nicht erlebt hat. Wenn man Erde, Blumen, Frchte, Kruter und Bume nicht mit allen Sinnen erlebt hat und den Gesang der Vgel nicht kennt? Es handelt sich hier nicht um idyllische Bemerkungen, sondern um den Grundstein echter Wahrnehmung. Wenn die Sinne betubt sind, wie feinfhlig sind wir dann?
Den Wein im Schoss der Erde wachsen zu lassen ist fr Josko gleichbedeutend wie ein Kleinkind im Schoss der Mutter zu wiegen. Es ist bekannt, dass die Rmer ihren Wein in vergrabenen Amphoren gren liessen und im Kaukasus ist dies immer noch der Fall. Nach Forschungen, Reisen nach Georgien und Erwgungen wagte er dann 1977 das erste Experiment mit der Ribolla, einer typischen Weinsorte des Collio. Von Jahr zu Jahr wuchs die Anzahl der Amphoren stetig, sodass heute, im neuen Weinkeller, so viele Amphoren vergraben werden, dass seine ganze Produktion gedeckt ist. Der Grvorgang dauert lange (sogar bis Ostern) und findet direkt in den Amphoren statt. Danach kommt der Wein in andere Amphoren und wird, erst nach einem Jahr, in grosse kegelfrmige Eichenfsser umgefllt, wo er noch zwei weitere Jahre grt. Die Grung erfolgt ohne Filter, um die natrliche Hefe und die Weinbakterien zu erhalten, ohne Beigabe von Zusatzhefe, damit der Wein seine eigene Persnlichkeit behlt und ohne Beimengung von Schwefelsure (nur ein halbes Gramm pro Hektoliter wird vor der Flaschenabfllung hinzugefgt).
Es wird alles der Natur berlassen, da sie fr alles notwendige sorgt. Was fr einen Sinn htte es sonst, den strengen Regeln des natrlichen Weinanbaus zu folgen? Zehntausend Reben werden auf einem Hektar Land angepflanzt und jeder Stock gibt nur ein halbes Kilo Trauben. Weinstcke stehen inmitten von Obstbumen- und Streuchern, um ein natrliches kosystem zu schaffen und so auf Insektizide und Dnger verzichten zu knnen. Wieso sollte man dann diese Arbeit im Weinkeller zunichte machen? Trotz der anstrengenden Arbeit und dem rger mit Presse, Kollegen oder der Brokratie, die jeder Pionier bei seinen Forschungen erlebt, erzhlt uns Josko mit tiefem Blick und ruhiger Stimme von seinen Weinen. Vom geliebten, bodenstndigen Ribolla, der -laut ihm- dieses Gebiet ausmacht. Vom Pignolo, seinem zuknftigen Rotwein, dessen Reben er bereits gepflanzt hat, die aber noch ein paar Jahre gedeihen mssen, bevor sie zur Weinproduktion geeignet sind. Vom klassischen Breg (eine Mischung aus Sauvignon, Chardonnay, Pinot Grigio und Welschriesling) und zuletzt noch vom Rujno (ein Rotwein aus Cabernet Sauvignon und Merlot, der nur in guten Jahren hergestellt wird).Meine Weine der letzten Jahre sollen nicht nur gefallen, sie entbehren den falschen und giftigen Gewohnheitsgeschmack vieler anderer Weinen im Handel. Dieser einheitliche und eintnige Geschmack, den wir gewhnt sind. Viele Jahre werden vergehen bis meine Weine anerkannt werden. Man muss sich erst an ihre Echtheit, an ihren Geschmack, an ihren Geruch und an ihre authentische Struktur gewhnen. Joskos Arbeit ist es, dem Wein die Mglichkeit zu geben, sich selber zu entfalten.
Josko Gravner ist weltweit- und nicht nur im Weingeschft- bekannt. Sein Wein lehrt uns bewusstes Erleben. Es gibt sicher einige Weinliebhaber, die alles daran setzten wrden, gewisse Jahrgnge des Breg oder des Rujno zu ergattern, doch das rhrt Josko nicht. Fr die Jugend ist er ein Vorbild geworden. Seit ber 20 Jahren macht er von sich, seinen aussergewhnlichen Forschungen und guten Risultaten reden. Sein Traum bleibt jedoch, sich ber die Erde auszudrcken. In sie, durch die Frucht der Liebe zwischen Mensch und Rebe, hineinzuhren.

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The Wines of Josko Gravner
A tasting led by Miha Gravner and Jana Gravner
29th October 2005
Corinthian, Glasgow

The majority of the wines of Friuli in north east Italy are made in an expressive, fruity style that emphasises the aromas of the wines. The better wines are made in small boutique wineries. There is, however, a more idiosyncratic, even - to many eyes - weird and wonderful - underworld to winemaking in Friuli that is no better characterised than by the wines of Josko Gravner. Gravner is an iconoclast, challenging both to the consumer and wine-making orthodoxy: the wines are completely idiosyncratic, and he makes extensive use of large clay amphorae, buried outdoors, for extended maceration (previously he has also used open top wooden vats ad large oak barrels). There is no intervention in the winemaking process - only wild yeasts are used, no sulphur is added, no sugar is added and there is no temperature control. "I am convinced," Josko Gravner is quoted as saying, "that wine is a product of nature, not of man, whose role therefore is to accompany its maturation process while avoiding any artificial intervention". Miha Gravner did not seem to quite agree: "Wine is not a product of nature. The vine is from nature. Vinegar is nature. Wine falls between, and needs man." Whatever, this isn't so much making wine the way his grandparents made wine, more the way his great-great-great-great-great-great-great-great-great-great (etc) grandparents did.

The grapes come from 18 hectares of vines in Oslavia (Gorizia) either side of the Italian-Slovenian border. Gravner aims at maximum ripeness and concentration in the vineyards. "We are not organic, not biodynamic:" explained Miha Gravner, "we just try to do as little harm as we can." Yields are very low, and planting density is no more than 10,000 vines per hectare. The grapes are de-stemmed and pressed in an old manual vertical press.

From 1997/98, when Josko Gravner started trialling this method of winemaking and up to and including the 2000 vintage, they used both large Slavonian oak barrels (foudres/botti) and amphorae (then he only had five amphorae) to make his three wines: Ribolla, Breg and Rosso Gravner (all are IGT Venezia Giulia). From 2001, he has used only clay amphorae of various sizes for the fermentation and subsequent maceration of his wines. At present, the wine is transferred around Easter into large oak barrels, where it then matures for a further two years with as little intervention as possible, before being bottled unfiltered. "Filtering," Miha Gravner said, "is a killer of wine. It takes away the soul of the wine." Josko Gravner is, however, experimenting with longer maceration and ageing periods, and it's difficult to know how those wines might turn out. The 2002s and 2003s are being given a minimum of four to five years ageing before release. The notes below should, therefore, be taken only in relation to the vintages indicated: goodness knows what future vintages might be like!

The Breg white wine is a field blend of Sauvignon Blanc, Riesling Italico, Chardonnay and Pinot Grigio, which are picked and vinified separately (sometimes in pairs) and then blended. The Ribolla wine comes from the autochthonous Ribolla Gialla variety, from old vines, up to 80 years of age. The Ribolla grape is only grown in the Collio region of Friuli and produces low alcohol wines. In addition, merlot and cabernet sauvignon are grown for the red wines, plainly named Rosso Gravner.

The amphorae, which come from Georgia, where winemaking may well have started in the Bronze Age, are lined with beeswax just after firing (to allow the beeswax to penetrate the clay) and buried in the earth. They hold between 13 hl and 26 hl. One of the Gravners' amphorae comes from Anatolia and they believe it is around three hundred years old.

From 1998 he used a 5-7 day maceration before pressing and a 3 to 3½ year ageing period, but that has increased steadily and by 2000 some wines were macerated for six months in amphorae and some in large foudres. Fermentation, using wild yeasts only of course, starts very quickly in the amphorae and once the grapes are in the amphorae they are stirred five times a day, something Miha regards as the most important work they do. They don't encourage malolactic fermentation - ' if the wine wants to, it will' - and it usually does. After six months, they remove the grapes, press them and transfer them to large foudres.

Miha Gravner enjoined us not to drink the white wines cold: "At 9° it is a wasted bottle."

So, what are the wines like? It's probably fair to say at the outset, that these wines more or less polarised those tasting them. Some were wowed. Some weren't. Some found them oxidised and dried (Miha Gravner was adamant that the wines are not oxidised). Some were disappointed. I found them clearly idiosyncratic, very interesting, but wondered what their point is - I couldn't see myself ordering them in a restaurant or drinking them for pleasure - they seemed to me to be more of academic interest; and too much money. I had to wonder, also, whether there wasn't a touch of emperor's new clothes about them. With that caveat, here are my notes. The prices are those quoted by Raeburn Fine Wines of Edinburgh. The wines are so far out of my range of experience (maybe even my comfort zone) that I haven't attempted to score them.

1999 Ribolla, IGT Venezia Giulia, served en magnum (£75, magnum)
The 1999 Ribolla was macerated for 10 days in old oak foudres. It is a light caramel gold colour. The nose is curious, with a bit of raisins, and very concentrated with a hint of butterscotch. It's odd on the palate. Very, very dry with a bit of an oxidised feel. Very drying in the mouth. Very even throughout. It's a bit like a slightly characterless young madeira.

1999 Breg, IGT Venezia Giulia, served en magnum (n/a)
A deeper, brassier colour Very concentrated nose, feeling oxidised with overtones of furniture polish. Much more pleasing than the Ribolla. Fuller and rounder with interesting flavours. Very savoury. Very long indeed.

2000 Ribolla, IGT Venezia Giulia (£36, 75cl)
A mid brassy gold. Very interesting nose with sweet concentrated ripe fruit. Very dry and intense. Drying on the palate. Enormous length.

2000 Breg, IGT Venezia Giulia (£36, 75cl)
A similar appearance to the 2000 Ribolla, but pinker, presumably from the pinot gris. A much more normal sort of nose. Interesting palate with powerful flavours. Enormous length.

2001 Ribolla Anfora, IGT Venezia Giulia (price tba)
2001 was described by Miha Gravner as "an average year." The harvest started in September; the grapes/wine was macerated in amphorae until April, when it was pressed in the old manual press, before spending 34-37 months in wooden barrels, during which time the wine was racked only four times. Finally, the wine spent six months in bottle before release.
Mid gold colour. Lovely nose - all of its own and like nothing else - with butterscotch and salted nuts. Very interesting wine on the palate with lots of character and very interesting flavours. Long and very dry after. Fascinating stuff.

2001 Breg Anfora, IGT Venezia Giulia (price tba)
A bronzey colour. The nose is powerful with hints of oxidation and savouriness. Big in the mouth, with a much more 'normal' flavour profile than the ribolla, yet still very drying.

The Gravner red wines are not made in amphorae (yet ...). They are made in what Miha described as "a very traditional way", with a four-week maceration in wooden barrels. In 2000 cabernet sauvignon and merlot went into the Rosso Gravner in roughly equal proportions, and it then spent four years in large foudres of Slavonian oak with no further intervention. The 1998 Rosso Gravner Riserva is a 100% merlot.

2000 Rosso Gravner, IGT Venezia Giulia (£36)
This looks like normal red wine! Quite an even ruby colour. A fragrant, pleasant nose with lots of violets. Very elegant and floral on the palate. Gentle tannins become very apparent towards the finish, but fade afterwards, leaving cherry fruit flavours.

1998 Rosso Gravner Riserva, IGT Venezia Giulia (£42)
A very intense nose with glorious, plummy perfumes. Very round and open. Good depth and balance. But as a merlot, it's a bit ordinary.

Starting with the 2003 vintage, they will be producing a pure Pignolo, which will go on sale in (wait for it ...) 2013.

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Josko Gravner has thrown it all away, more than once. When he started making wine 30 years ago outside the small town of Oslavia, in the Friuli-Venezia Giulia region of northeastern Italy, he produced crisp, aromatic white wines in a popular style, using the latest technology.
Josko Gravner
Risk taker: Josko Gravner ferments his wine in terra-cotta amphorae
in the Friuli region of Italy.
Photograph by Alice Fiorilli for The New York Times
©New York Time 2005

But he was not satisfied making wines like everybody else. He replaced his temperature-controlled steel tanks with small barrels of French oak, and he won acclaim for white wines of uncommon richness. But not even that was sufficient, and Mr. Gravner began to experiment with techniques considered radical by the winemaking establishment. The hazy, ciderish hue of the resulting white wines, so different from the usual clear yellow-gold, persuaded some that the wines were spoiled. But one taste showed they were fresh and alive, with a sheer, lip-smacking texture.

Was he happy? Please.

Rejecting the modern trappings of the cellar, Mr. Gravner has reached back 5,000 years. He now ferments his wines in huge terra-cotta amphorae that he lines with beeswax and buries in the earth up to their great, gaping lips. Ancient Greeks and Romans would be right at home with him, yet his 2001 wines, his first vintage from the amphorae, which he is planning to release in September, are more vivacious and idiosyncratic than ever.

"With every change, I had clients who lost faith in me," Mr. Gravner said. "The cantina was in a crisis. Now I'm out of crisis, but the rest of the world is in crisis."

Perhaps it's something in the air, or in the wine, but few places on earth have such a concentration of determined, individualistic winemakers as Friuli-Venezia Giulia, particularly in the low rolling hills that stretch across the border with Slovenia. To their fans they make deeply personal, almost artistic wines. To detractors they are fanatical eccentrics.

There's Edi Kante, who in the mid-1980's tunneled deep into the limestone in the Carso region near Trieste to create a spectacular cavernous cellar and then trucked in earth to construct a vineyard, layer by layer, right over the top. There's Stanislao Radikon, who, in the latest incarnation of his relentless experimentation, is determined to do without sulfur dioxide, a stabilizer considered essential by most winemakers for shipping wines.

And then there's Ales Kristancic of Movia, an estate just over the border in Slovenia with vineyards that straddle the line. Mr. Kristancic, whose family has farmed the estate since 1820, is so adamantly rational in his natural approach to grape-growing and winemaking, so steeped in the wisdom of eight generations spent among the vines and in the cellar, that everyone else thinks he is insane. That is, of course, until they taste his wines, which are astoundingly fresh and soulful.

"Great winemaking is a risk," said Mr. Kristancic, a lean, charismatic man who seems to know the personality of every vine in his 50 acres of vineyard. "You have to walk on the border."

The border here is as important literally as it is figuratively. The vineyards surrounding Oslavia have been the sites of countless battles and savage violence. The Habsburg empire ruled the region for centuries, Napoleon for considerably less time. More than 100,000 people died on battlefields here in World War I. Then came World War II, and famine afterward. An earthquake leveled many towns in 1976. In the 1990's wars in the Balkans threatened to spill over into Slovenia, then a part of Yugoslavia but tied to this region by the vineyards that stretch across the border regardless of political lines.

Now the land is peaceful, the vineyards replanted, but the turmoil remains under the surface.

"At the core of all this is the fact that these people are all about identity and not about ideology," said Fred Plotkin, author of "La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia" (Broadway Books, 2001). "You find your identity in the soil, in what you produce from the soil and in what it says about you."

Few areas in Italy embody so many paradoxes. From its southern extreme, the regional capital of Trieste, on the Adriatic, Friuli-Venezia Giulia stretches north through snow-capped Alps to Austria. The region itself is actually the combination of two areas: Friuli, which accounts for much of the land, and Venezia Giulia, in the extreme southeast.

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Tuscany, Piedmont & Now Friuli Venezia Giulia

Friuli Venezia Giulia has laid claim to be the no. 3 excellent wine producing region in Italy, following Tuscany and Piedmont. The prestigious 20th edition of the Slow Food - Gambero Rosso Guide, presented yesterday at Turin's ' Salone del Gusto' has listed 29 products from this region out of a total of 282 that have been awarded the highest' Tre Bicchieri', three glasses.

The international president of Slow Food, Carlo Petrini said that, 'this region presents itself as one of the most important in the wine-making national panorama, right after Tuscany and Piemonte.'

The president of the Region, Riccardo Illy who gave the awards, the traditional 3 glasses to the highest award winners of the " Italian Wines 2007 " Guide stressed that "we need to make the very high quality of Friuli Venezia Giulia wines be known and have an ever greater presence in Italy and the world. Certainly 29 wines awarded represent a truly extraordinary result.'

Significantly, six of the winners are Tocai, which starting next April will be forced to change its name to " Friuliano." Illy explained, 'This is certainly not an award for memory, but the start of a new story for this wine, that will be obliged to change its name due to the European Union's unjust decision. The appeal presented by the Region however does not make despair on the possibility of recovering the name Tocai: in fact we hope to win'. He added, 'In fact this incident made everyone discover a wine like Tocai as a great wine, with lots of personality, uniqueness in characteristics.

The Italian Wines 2007 publishes over two thousand producers and sixteen thousand wines Amongst the eleven special 2007 prizes given by Slow Food and Gambero Rossi, the most important was 'Viticoltore dell'Anno', ( winemaker of the year) given to Josko Gravner, a wine producer from Oslavia, on the Collio Goriziano in this region.

BACK TO THE FUTURE (OF WINE)

For someone with such a cutting edge reputation, Grahm is surprisingly low-tech - a self described "radical classicist" who enjoys "old fangled better than newfangled" and believes many of the more low tech wines are in fact the most "classy" and interesting. A movement is currently afoot in parts of Europe such as Burgundy & Friuili to discover the older varieties of grape, and resurrect ancient winemaking techniques. In Italy, Josko Gravner ferments white grapes in clay amphora, and the resulting wine that has been variously described as "rich, heavy & extremely bottom-toned," "missing in brightness," "minerally, earthen, nutty" - and "completely alien."

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Josko Gravner vignaiolo dell’anno
Cristina Burcheri
Friuli Vg leader dei bianchi secondo Slow Food e Gambero Rosso

UDINE. Josko Gravner vignaiolo dell’anno. Il Friuli Venezia Giulia con 32 “3 Bicchieri” si riconferma alla leadership nazionale nella produzione di vini bianchi di qualità. In assoluto la nostra regione risulta battuta solo dalle superpotenze enologiche Toscana e Piemonte. Così la pensano Slow Food e Gambero Rosso che, in attesa di presentare ufficialmente la Guida ai Vini 2007, anticipano gli eccellenti risultati ottenuti dai vignaioli friulani. Tra quest’ultimi anche due aziende che i 3 Bicchieri non li avevano mai ottenuti: Branko e Colle Duga. Un bel ritorno è invece Sturm.
A solo pochi giorni dall’incontro con Carlo Petrini a Pordenonelegge per la seguitissima presentazione del suo ultimo libro “Buono, pulito e giusto” Slow Food fa di nuovo centro. Se infatti nel 2006 i 3 Bicchieri erano stati 26, Gianni Menotti di Villa Russiz riceveva il riconoscimento quale enologo dell’anno e Fabio Coser portava a casa il “bianco dell’anno” con il Fosarin 2004, quest’anno torna in Friuli il premio più ambito. Quello a cui Gambero Rosso e Slow Food sono più affezionate.
«Josko Gravner – dice Giulio Colomba vicepresidente di Slow Food – ha ripercorso la storia della vinificazione a ritroso, nello spazio e nel tempo, andando a riscoprire, nei luoghi dove la vitis vinifera è stata domesticata, metodi produttivi che risalgono a migliaia di anni addietro e consentono di realizzare vini che non temono gli anni. Insieme a questo ha riproposto una attenzione colturale per cui oggi, con orgoglio, può dire che nelle sue vigne sono ritornati a vivere i lombrichi. Rispetto per la natura e i suoi ritmi sono alla base del riconoscimento che Slow Food e Gambero Rosso hanno voluto attribuirgli».
Per la cronaca, il carismatico Josko Gravner, classe 1952 di Oslavia, ottiene anche un’eccezionale tripletta di 3 Bicchieri (Breg Anfora '02, Gravner Ribolla Anfora '02 e Gravner Gravner Breg 1998).
Riassumendo: in guida nel 2007 si troveranno 176 aziende regionali recensite (4 in più dell’anno scorso). Degli oltre 160 vini giunti alla finale 32 hanno ottenuto i 3 Bicchieri, divisi tra 30 aziende. Di queste la maggior parte si trova nel Collio che, con 15 vini premiati, distanzia i Colli Orientali (6 3 Bicchieri), il Friuli-Isonzo e le Grave. I vini bianchi battono i rossi 27-5. Leggendo le etichette sembra che il 2007 sarà l’anno dei Tocai che batte il Sauvignon. Buono il ritorno del Pinot bianco premiato per due volte. Importante anche la presenza di Vistorta, azienda pordenonese delle Grave che dimostra come anche un territorio meno blasonato di Collio e Colli Orientali e Isonzo possa, lavorando bene, dare ottimi risultati.
«Seppur l’annata non era stata facile i vignaioli friulani hanno dimostrato ancora una volta il loro valore e determinazione a fare bene. Attenti in campagna, puntuali in cantina». Così commenta i risultati Renato Tedesco, governatore regionale Slow Food che tiene a evidenziare, tra le differenti qualità, il clamoroso successo del Tocai friulano e la rinascita del Pinot bianco. «Non è un premio alla memoria – tiene a sottolineare Tedesco – ma un premio che guarda con speranza al futuro perché, seppur con in rammarico di non poter più chiamare il tocai con il suo storico nome, resta la concreta speranza che il Friulano, grazie alla qualità assoluta dimostrata anche quest’anno, si possa affermare sempre più non solo sul mercato italiano ma ben figurare anche tra i migliori vini bianchi del mondo. Da vino di pronta beva, facile e senza pretese, il tocai ha saputo trovare una sua strada e personalità elevandosi al rango grande vino e – prosegue Tedesco - Slow Food riconoscendo il suo valore ha in programma una serie di eventi e manifestazioni che lo facciano conoscere internazionalmente con il suo nuovo nome, Friulano. Tra le altre tipologie premiate sta crescendo il pinot bianco».
(28 settembre 2006)
_________________

Credo ut intelligam, non intelligo ut credam.
Odi profanum vulgus et arceo.
Facta non verba.

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

P.S.

Pa še te bova obiskala. Matr se bo pil .

http://www.humar.it/

http://www.perusini.com/
_________________

Credo ut intelligam, non intelligo ut credam.
Odi profanum vulgus et arceo.
Facta non verba.

hieroglif · Pridružen/-a: 10.11. 2006, 11:44 Prispevkov: 69

marmije · Pridružen/-a: 07.11. 2006, 18:21 Prispevkov: 7222

matt · Objavljeno: 06 Dec 2006 01:31 Naslov sporočila:

Mene pa zabava opis vinskih dobrot zamejske slovenije .. hehe sicer na sodu pise "kmetija humar", ampak da bi stvar zapacal z jezikom porci schiavi? ah lepo vas prosm, noooo!
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Ta tekst namerno ne obstaja.

Comp · Pridružen/-a: 10.11. 2006, 18:49 Prispevkov: 3245

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

Sej bi blo fajn povabiti tudi kakšnega debelga čompa in matastega mattota , če ne druzga za videt njuna glupa frisa, ampak škoda dnarja.
Hehehe.
Ga rajš šenkam kakšnemu klošarju.

_________________

Credo ut intelligam, non intelligo ut credam.
Odi profanum vulgus et arceo.
Facta non verba.

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

Jezik šporkih ščavov je po mnenju fašotov bla Slovenščina in ne na kar si ti mislil -Italijanščina . Vidim , da si z odliko naredil Kumrovško šolo , tko kot si butast .

Brick wall

_________________

Credo ut intelligam, non intelligo ut credam.
Odi profanum vulgus et arceo.
Facta non verba.

velikilustrator · Gost

Zdravo

Comp · Pridružen/-a: 10.11. 2006, 18:49 Prispevkov: 3245

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

cobra · Pridružen/-a: 06.11. 2006, 20:59 Prispevkov: 2608

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Domene | Spletno gostovanje | Reseller gostovanje | EMAIL gostovanje
SSL certifikati | Spletne aplikacije na klik | Brezplačna spletna stran (Website Builder) | WordPress gostovanje
Spletne strani, brezplačna izdelava in namestitev | Poceni letalske karte | Letalske karte | Poceni hoteli