From Rosenthal: "Fermented in amphorae and aged two and a half years in botti, Vodopivec’s Vitovska exemplifies the murmuring, layered beauty of his style. Subtle, deeply stony, and caressing on the palate, it whispers to the taster and invites contemplation...

From Rosenthal: "The one wine in Paolo’s cellar that doesn’t spend time in amphorae, “Origine” is fermented in open-top wooden casks, and spends three years in large Slavonian botti before bottling. What it perhaps lacks in textural je ne sais...

From Rosenthal: "Paolo produces “Solo” from what he considers his greatest vineyard, a 1.3-hectare parcel of pure limestone. Aged like the basic Vitovska —fermented in amphorae and aged in large Slavonian botti—its nose is gorgeous and spellbinding, striking in its...