Dario Princic's Tocai Friulano under its traditional Oslavia name of Jakot, with 20 days of skin contact in open chestnut casks and 2 years in old barrique, producing a wine of extraordinary savoury depth, walnut complexity, and ancient character.
Tasting Notes
Deep amber in the glass. The nose is complex and evolved with aromas of walnut skin, dried stone fruit, spiced orange peel, incense, and a distinctive bitter almond note. On the palate it is full bodied, tannic, and savoury, with a long, persistent, mineral finish that shows why Jakot was the most revered white wine of Friuli before it lost its name to Hungary's Tokaj. A wine for those who have moved beyond the conventional.
Quick Facts
- Grape: 100% Friulano (Jakot, Tocai)
- Origin: Italy, Friuli-Venezia Giulia (Oslavia, Collio)
- Style: Orange wine, 20 days skin contact, organic since 1988, aged 2 years in old barriques, unfiltered
- Winemaking: 20 days skin maceration in open chestnut casks, 2 years in old barriques, no fining or filtration, minimal sulphur
- Suitable for vegetarians and vegans
Food Pairing
A natural partner for aged Frico, bitter vegetable dishes, offal, and aged hard cheeses. Also extraordinary alongside complex Asian cuisines with umami depth.
Serving
Serve at 14-16°C. Decant for 30 minutes. This wine rewards patience and will reward cellaring for many years.
About the Producer
Dario Princic has been making wine in the village of Oslavia on the Italian-Slovenian border since 1993, long before the term "natural wine" existed. Working 10 hectares of steeply terraced clay-limestone vineyards, he farms organically and uses extended skin macerations of 8 to 45 days to produce wines of extraordinary complexity and individuality. Alongside neighbours Radikon and Gravner, Dario helped establish Oslavia as one of the most important addresses in the global orange wine movement. He calls himself an "artisan of wine," and his wines are found on the world's finest restaurant lists.
