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The wine ferments in old puncheons with some skin contact before aging in stainless steel
It's part of Alex Craighead's collection from his 11-hectare vineyard where he practices natural farming methods
developing subtle complexity while maintaining the authentic expression of its volcanic origins
Made by Kollektiv Peternell using traditional methods
showcasing ripe yellow stone fruit aromas blended with herbal and slightly savory notes
Jakot light The wine ferments in oldRadikon Jakot is an orange wine from Oslavia, Italy, where Alpine protection and sea proximity create unique growing conditions. Made from Friulano grapes (formerly known as Tocai Friulano), its name cleverly reverses "Tokaj" as a statement against EU naming restrictions. The wine undergoes extended aging 3 months of skin contact and several years in Slavonian oak barrels and bottles. This process results in a complex wine with notes of stone fruit
