The domaine, which is internationally renowned for its Chardonnays and Sauvignons, is at the cutting edge of modern oenology and technology, but has nevertheless established a reputation for revisiting age-old practices such as wooden containers, terracotta amphorae and indigenous grape varieties including Ribolla Gialla. To cite Josko Gravner “modern oenology has helped me to understand that previous generations were right.”

To produce this wine, the destemmed and gently pressed grapes have been fermented for a month in amphorae with native yeasts. The wine is then matured in four-year-old oak barrels and casks. The wine is neither filtered nor fined prior to bottling. Produced in small quantities (1,500 bottles), tastings reveal a deep garnet-red colour, rich in complex red and black berry aromas, sweet spices (cinnamon, cloves) and coffee. The palate is velvety, and persists with fruity, spicy notes. A magnificent wine made for long keeping.