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Vines Chardonnay (40 %), Pinot Grigio (30 %), Sauvignon Blanc (30 %)

Color: Yellow-orange with bright copper reflections.
Smell: The nose is intense, rich and complex with notes of yellow fruit and figs, ethereal and dried fruit hints.
Taste: Original macerated white wine, full of meanings, which speaks of the land it comes from. From a blend of white grapes, a wine capable of combining opposites: tension and volume, freshness and matter, elegance and opulence, while maintaining all its class and charm.
Food pairing: Perfect for second courses based on stewed white meats, roasted meats, aged and blue cheeses, first courses with meat sauces.

Soil: Ponka, a type of clay which in the deepest states has the compactness of a rock, but which flakes as soon as it comes into contact with some corrosion agent (air, water ..).
Extension of the vineyard: 1.2 ha.
Type of plant: Single and double Guyot.
Vines density per hectare: 8,000.
Average age of the vineyard: 30 years.
Average production per hectare: 35 hl.
Vinification and aging: Destemming, spontaneous fermentation and maceration for 3/4 months in conical oak vats with 3/4 manual punching down to the end of fermentation. Racking and aging in oak barrels from 25 to 35 hl for 40 months with some rackings if necessary.
Bottles produced: 6,000.

Radikon

The Radikon family lives in Oslavia, always in the same house. After replanting the vineyards and rebuilding the buildings destroyed during the First World War, Edoardo Radikon reconstituted the company in 1948, dedicating himself not only to agriculture but also to livestock. In the early Eighties it was passed down to his son, Stanko, who focused on wine, even starting to bottle for sale. Since 2016 the company has been run by Saša, Suzana, Ivana, Savina and Luisa. The soils are worked, today as yesterday, in full respect and love for nature: the mown grass, the shoots and the marc are the only fertilizers for this mineral soil, the ponka, rocky in depth and flaky on the surface, and the treatments , only based on copper, sulfur and propolis, are reduced to what is strictly necessary. The harvest, manual in boxes, takes place only when the leaves turn yellow and the seeds inside the berries are ripe. The de-stemmed grapes ferments spontaneously in contact with the skins and after a variable period of maceration, they are aged in large barrels and then aged in the bottle. All this takes place by pursuing a complete idea of ​​respect for nature and for people, who can drink it after about 6 years of harvesting. Each wine tells the story of the Radikon family, their territory, the past vintage and the evolution of the company, always striving for constant improvement.

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