Jankot

The vines are planted in the Brda region on Ponca, a mixture of marl and sandstone that provides mineral tension and lively acidity. After hand-harvesting, the must ferments spontaneously with natural yeasts and remains on the skins for around 25 days. It then matures for 36 months in acacia casks and further in bottle. It shows an intense amber hue, ripe fruit, dried fruit and floral notes. The palate is dry, full-bodied, structured, marked by acidity and mineral. No added sulphur is stated for the 2020 vintage.