Made from Ribolla grapes, fermented with a long maceration in underground Georgian amphorae, using indigenous yeasts and without temperature control. After racking and pressing, the wine returns to the amphorae for at least another five months before aging in large oak barrels, where it remains for six years. Aromas of candied fruit, resin, dried flowers, and aromatic herbs emerge from a full-bodied, extraordinarily rich wine. A Collio monument.

The vineyards of the domaine curl over the hills passing seamlessly across the border of Italy into the slopes of Slovenia. Meticulously maintained, the rows of grapevines settle into terraces that are dotted throughout with trees and bodies of water designed to attract wildlife and assure biodiversity.