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. The 2021 shows hay, herbs, candied citrus and ginger, with gentle tannin and a salty finish.