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.
Natural fermentation using wild yeast with a Maceration in oak vats for
8 to 14 days. This is then Aged in 25/35 hl casks for 18 months. No
additions apart from a small sulphur addition before bottling. Bottle
ageing for 2 months.