The marl soil and harsh winters of the mountainous Štajerska provide ideal conditions for cold-hardy Riesling. Spending 214 days on the grape skins in clay amphora softens the juice's typically steely acidity into the background, allowing the complex flavors of fermentation to take the fore: bruised orchard fruit, nutty depth and dry honeyed warmth with a saline finish evoke essences of wine's ancient days.