Grapes are selected from the highest and sunniest spots, destalked and left with their skins in big open-topped vats for the alcoholic fermentation, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years.

Vineyard: Slatnik (San Floriano del Collio & Oslavia, northeast exposure, marl-clay soil, 250m s.l.m

Grapes: Ribolla Gialla

Fermentation: with the skins in 240 litres clay amphorae from Crete

Ageing: in clay over the skins for 12 months

Bottling: by free fall direct to bottles with no pressure and no additives

Tasting notes: amber in color; aromas of rose hips, peony, absynth, dried figs, toasted hazelnuts, and incense, with spicy nuances of nutmeg and star anise. On the palate, it is voluptous, sinuous, and progressive, culminating in savory and balsamic finish


The card refers to the year in question, contact us for information regarding different years