Grapes are hand-harvested before maceration on the skins with the juice lasts for 2/4 months in oak vats. The wine is then matured for 4 years in 25/35hl casks before ageing for a further 2 years before being released. No added sulphur. One of the legendary Friulian estates making some of the best long maceration wines out there.
Notes on the producer
When the late Stanko Radikon began his stewardship of the 18 hectares of vineyards, located near the Slovenian border, he came to the conclusion that the local indigenous grape, Ribolla Gialla, needed to be treated differently to other varieties if it was to reach its full potential. Radikon set about changing his methods and pioneered the movement towards both natural and orange wines. From the specially designed bottles and the high-quality corks that avoid cork tainted wine, the production method and the taste, these wines are truly unique and an experience all wine-lovers should have.
In 1995 Stanko Radikon began using his grandfather’s method of vinification, which involved seven days of skin maceration and led to more colour and flavour making its way into the wine. After some refinement of the technique, today’s wines have three months of maceration, along with long periods of barrel and bottle ageing. Radikon also discovered that this long-term maceration led to a more robust wine, which also meant that by 2003 he could cut out the use of sulphites entirely.