Jakot 2002 English

Wine composition: 100% Friulan Tocai.

Vintage: only hand-made vintage in baskets on September 12^th - 13^th. Early vintage was due to the very hot and dry weather.

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where maceration is held without any temperature control or chemical yeasts adding. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is punched down manually 3 – 4 times per day. At the end of the alcoholic fermentation vats are filled and the wine stays in contact with the skins thru December.

Cask aging: After the racking, the wine rests in rover casks (25 to 35 hl capacity) for about 36 months: in the meantime more than one racking could be necessary.

During all these processes no type of chemical preservative is added to the wine

Racking in bottles: Racking is made without any filtration or clarification, in the early September 2006, in bottles of 1 l and o,50 l, with no preservatives adding. Sulphur dioxide traces in our wine are produced during the fermentation by the yeasts. This is an all-natural process.

ORGANOLEPTIC DESCRIPTION

Colour: golden yellow with coppery nuances, a bit veiled in the glass.

Fragrance: powerful, with undernotes of ripe fruits and dried fruits, spicy with a final almond undernote, typical of Tocai.

Taste: ample, smooth, a good balance between sweet and tannic taste. In the aftertaste exploding undernotes of almond, dried fruits and nutmeg.

We remind you that these wines must be served at the same temperature as red wines, and not kept in the refrigerator.