Many people, upon reading the name of the wine, immediately associate it with Japan, but the solution is simpler than that. This is a selection from the parcel next to the press house, where old vines were planted in a mixed manner. The wine made from these co-harvested and co-fermented grapes is called Saito.

“There are more than 10-15 varieties here, all mixed together. Some of them are completely unknown – even the local elders can’t identify them, they’re so old," says Edgar. The co-harvested grapes were briefly kept on the skins before pressing, after which the must was fermented in barrels and amphorae. This is the cellar’s richest white wine, also in the new vintage, packed with layers of detail. With aromas from white flowers to ripe, roasted seeds and tea, the palate then bursts with vibrant flavours, just enough dryness and fine tannins. Unfined, unfiltered and bottled without added sulphur.

A truly great experience.