Jakot
- White
- Tokaj Friulano
Winemaking Information
The grapes are destemmed and gently crushed with a pneumatic press. The juice is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for around three months (however long it takes to reach total dryness) with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks (25-35-hectoliters) for 3-4 years and racked twice a year before bottling. The bottles are aged for several years before release.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Venezia Giulia IGT
Soil Composition: Shale, Clay
Farming: Organic (not certified)
Fun Facts: The name "Jakot” is bit of an FU to the EU's ruling that the word Tokai/Tokaj was banned from being used by any wine outside of Hungary. By spelling it backwards, those in the know can tell this story and we can all laugh at the pettiness of bureaucracy.
Thanks to importer Louis/Dressner for details above