When Hungary won exclusive use of the name Tokaj, Friulano growers lost the right to mention “Tocai” on their labels. Dario spelled it backwards. Jakot is Friulano from vines around 60 years old. It spends about three weeks on skins in open vats, then two and a half years or more in oak. Jakot is aromatic and savoury. It sits between the tannic structure of Ribolla and the perfume of Pinot Grigio.