One of the main pioneers of orange wines, known all over the world.
The orange wine revolution began here, in Oslavia, over 25 years ago and Radikon is one of its leading players. Stanko Radikon, along with Josko Gravner and other producers introduced the orange wines to the world and they taught how to appreciate them.
Saša Radikon and his father started macerating their wines in 1995, and from that date until the early 2000s, the evolution has been quick: from a few days of maceration in the beginning, until up to a one-year experiment. Saša believes that the truth lies in the middle, that is a maceration between two and four months.
Radikon produces three lines of wine: Radikon’s Blue (Ribolla, Oslavje and Jakot) with natural fermentation, a maceration in oak vats for 2/4 months, a maturation in 25/35 hl casks for 4 years, bottle ageing for 2 years and no added sulphur. S Range (Pinot Grigio Sivi, Slatnik, RS), created for people who are unfamiliar with skin contact wines and want to approach this philosophy. Natural fermentation, maceration in oak vats for 8/14 days, maturation in 25/35 hl casks for 18 months, bottle ageing for 2 months and a small addition of Sulphur before bottling. The selections are a premium selection of three vintage wines (Merlot, Pignoli and "Fuori dal Tempo" a blend of Chardonnay and Sauvignon).
Probably in Georgia, they started creating skin-contact wines before us, but at that time they had no market whatsoever. My father had the merit of having introduced them to the world.
Radikon - Jakot (Tokaj Friulano 100%). 3 months of maceration, the colour is rich amber. Very aromatic on the nose: dried apricot, white flower, almond, honey, apple pie. The mouthfeel is fresh and fruity with high acidity, mild tannins and a long finish.
Food Pairing: Grilled Fish, Aged Cheese.
Radikon - Slatnik (80% Chardonnay, 20% Tocai Friulano): 12 days of maceration, the colour is amber. The nose offers exotic fruit, apricots, dried fruit and apple. The mouthfeel is full-bodied, tannic, saline and fresh. Touch of spice on the finish.
Food Pairing: Goat cheese, Chicken curry.
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Radikon - Ribolla (Ribolla Gialla 100%). 4 months of maceration, the colour is orange. Complex nose: cider, dried apricots, orange peel, tropical fruits and spices. The mouthfeel is rich, complex, persistent with fine tannins and a citrus peel finish.
Food Pairing: Sushi, Spaghetti with Clams, Kung Pao Chicken.
Radikon - Sivi (Pinot Grigio 100%). 8-14 days of maceration, the colour is copper.The nose offers cherries, tropical fruit, orange, amaretto, hints of red fruit. The mouthfeel is elegant, mineral, persistent and salty with a pear drop finish.
Food Pairing: Risotto with Mushroom, Pork stew.
Località Tre Buchi 4, Oslavia, Italy
Tel. +39 0481 32804