Friulano, once called friulano "Tocai" and here renamed with the palindrome "Jakot," is none other than Sauvignonasse, a now-forgotten Bordeaux grape variety. Not particularly fleshy, its juice gains fullness and complexity from the effect of maceration on the skins.

From old Friulano vines, an amber-coloured white, at once dry, nervous and "honeyed", with nuances of yellow fruits (peach, apricot) and spices.