Jakot, 2020

Amber, salty and gently grippy - a white grape fermented with its skins like a red, then three years in old acacia barrels in a village on the Slovenian-Italian border.

Friulano, known in Brda as Jakot, from Aleks and Simona Klinec's biodynamic hillside vineyards in Medana, a kilometre from the Italian border. It ferments with its skins for about four days, which turns it amber and gives it a gentle grip, then rests three years in old acacia barrels. Dried apricot, citrus peel and quince with a nutty, caramel edge. Fresh acidity carries it to a long, salty finish.