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.”

After fermenting naturally with indigenous yeasts and being raised in amphorae for one year, the wine spends 60 months in oak barrels. It delivers deep aromatic notes and a tannic texture that is unusual for a white wine. Cellar for a few years before enjoying with foods such as fish or poultry in a creamy sauce.