Josko Gravner Wines - WSJ.com

The Wall Street Journal has an online article by Will Lyons about Josko Gravner Wines, which are made according to ancient methods:

"After harvest from his 18-hectare site near Oslavia, he fills ... amphorae with grapes. Fermentation is ignited through purely wild yeasts, without temperature-controlled fermentation. He then leaves the grapes to macerate for seven months before transferring them to large old-oak barrels. The wines then rest in these barrels for two years and are bottled without filtration."

Will Lyons writes that he was "amazed" by the results.