About the Wine
The practice of allowing the skins of white grapes to macerate with the juice for days or months has become increasingly popular over the last few decades. Just as the skins of red grapes will impart more flavour, colour and texture into red wine, so too do white grapes, particularly with varieties such as Friulano (which is the proper name for "Jakot", itself a sly nod to its old name, Tokaj/Tocai Friulano), which has a high phenolic content.
The Dario Princic Jakot macerated on its skins for 20 days, resulting in a orange-tinged wine with texture, beautiful flavours of herbs and dried fruits, and a persistent length. Lovely wine.
About Dario Princic
Dario Princic, alongside his contemporaries Stanko Radikon and Josko Gravner, has helped redefine white winemaking in a modern context, with his exploration of skin contact wines. His Friulian releases are deeply concentrated and head-spinningly nuanced. And they are hunted by enthusiasts the world over.
His hillside winery and home is under a mile from the Slovenian border near the town of Gorizia. He farms Tocai Friulano, Ribolla Gialla, Chardonnay, Sauvignon, Pinot Grigio, Merlot and Cabernet Sauvignon, all without any chemicals in the vineyards since 1988.

Friuili, Italy