Filip Koletnik follows a simple philosophy: He believes that the best things are natural. To him, the grape is perfect in itself and contains everything necessary for a good and full-bodied wine. Therefore, he wishes to influence the process of the grape becoming wine to the minimal possible extent. The result of this idea is a lively, full-bodied wine of a gold yellow colour, with complex aromas, a strong and mineral flavour and long aftertaste. After having manually picked the most mature and healthy grapes, grown in biodynamic vineyards, the grapes are macerated for up to nine months in used wooden 550-l Tonneau barrels whereby only indigenous yeasts are used. Subsequently, the wine is matured on lees in used oak barrels for a minimum of 12 months. The wine is bottled in free fall. ATIMO wines haven’t undergone heat or cold stabilisation, and they are neither fined not filtered. ATIMO is purposefully produced with fine lees kept in the bottle.