Description

Jakot = Tokaj in reverse, an attempt to create continuity between the name previously used for these wines after the EU ended the use of the term outside of Hungary’s world heritage listed Tokaj wine region.

from the winery: 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 2 – 3 times per day. At the end of the alcoholic fermentation vats are filled and the wine stays in contact with the skins for about three months, and here takes place also the malolactic fermentation. After the racking, the wine rests in rover casks (25 to 35 hl capacity) for about 3 years: 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 is made without any filtration or clarification, in August 2019, in bottles of 1 liter and 0,50 liters, with no preservatives adding. The wine is aged in bottle before selling for almost two years.