From: Friuli-Venezia Giulia, Italy
Varietal: Ribolla Gialla
This wine. 100% Ribolla Gialla from estate vines averaging over 50 years old. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for about 3 months—however long it takes to reach total dryness--with no temperature control and no sulfur. The wine is racked and aged on its lees in huge Slavonian oak casks (25-35-hectoliter) for 3-4 years, racked twice a year. The wine is then bottled without sulfur and without filtration. The bottles are aged for several years before release.
About Radikon. Stanko Radikon was a true icon of both the traditional wines and grapes of Friuli and of uncompromising, natural winemaking. The type of winemaking that Stanko begin implementing in 1995 wasn't new, it was actually a return to how his grandfather made wine.
Using extended macerations, or skin contact, with white grapes is now a global trend known to many as ""orange wine"", but this is indeed the tradition in certain regions including the Italian-Slovenian borderlands of Friuli. It was only in the second half of the 20th century that the region focused on more ""international"" styled wines, without skin contact and with fining and filtration.
After working alongside his father for a few years, Stanko abandoned this style, realizing that the local grapes benefited greatly from the traditional methods of his region. He also began bottling everything in specially designed 500ml and 1 liter bottles, as he preferred these for both serving and aging. This uncompromising approach was a tough sell as far as marketing is concerned, but Stanko didn't care.
His stubborn insistence on tradition and quality eventually paid off, and his wines and his estate are now revered around the world. Sadly Stanko succumbed to cancer in 2016 at the age of 62. His children, led by his son Saša, have taken the reigns and are continuing his legacy.
Saša has been deeply involved in the farming and winemaking for over a decade, and he is devoted to his father's philosophy. That said he is his own person, thoughtful and serious minded but also practical and, in the right mood quite funny.
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