Producer Spotlight: Radikon

$275.00 excl. GST

An exploration of one of the world’s leading proponents for skin-contact expressions, with wines spanning two generations.

  • Radikon Jakot (500mL) | Tocai Friulano
  • Radikon Slatnik (750mL) | Chardonnay, Tocai Friulano
  • Radikon Ribolla Gialla (1L) | Ribolla Gialla

Radikon Jakot (500mL)

What — Tocai Friulano
Where — Friuli, Italy
When — 2013

Signature almond-notes with fresh tropical fruits and delicate spices

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Jakot, a mirror image of the word Tokaj, is a thumbing of the nose at the EU regulations, since the use of the word Tokai/Tokaj was banned for the grape except in Hungary. It is made using 100% Tocai Friulano, a grape very much at home in Friuli and perfectly suited towards skin-contact wines. 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 around 3 months – however long it takes to reach total sugar dryness – with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks for 3 to 4 years, racked twice a year. The wine is then bottled without sulfur and without filtration. Finally, the wine is aged in bottle for several years before release. 

Stanko was a believer that 750mL bottles did not properly do the wine justice when shared at a dinner table, and as such bottled the majority of his wines in either 500mL or 1L bottles. This was done on the basis that each bottle would be shared between either 2 or 4 people, allowing an appropriate volume of both white and red to be consumed over a meal.

 

In stock

Radikon Slatnik (750mL)

What — Chardonnay, Tocai Friulano
Where — Friuli, Italy
When — 2018

Well-balanced, ripe yellow stone fruit characters with a salinity running through the palate adding to the freshness.

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Stanko Radikon’s lineage is continued on now by his son, Saša, with Slatnik being Saša’s contribution to the overall Radikon range of wines. Drawing its name from a nearby village, Slatnik is Saša’s tribute to his father and is a blend of 80% Chardonnay and 20% Friulano. With 10 days of maceration before being aged for a year in a 6,000L botti, Slatnik shows less time on skins than his father’s approach, however they still follow the same mentality and approach of Stanko’s wines.

 

In stock

Radikon Ribolla Gialla (1L)

What — Ribolla Gialla
Where — Friuli, Italy
When — 2013

Rich and complex, tropical fruits loaded with spice that unwinds with time in the glass

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As the flagship variety of the estate, Radikon’s Ribolla Gialla comes from a selection of estate vines averaging over 50 years old. The winemaking & viticulture follow the same path as the other extended maceration cuvées – organic farming, no added sulphur, natural fermentation and use of large Slavonian oak casks for over 3 years before bottling. The wine is held at the estate in bottle before being released into the market. 

Stanko was a believer that 750mL bottles did not properly do the wine justice when shared at a dinner table, and as such bottled the majority of his wines in either 500mL or 1L bottles. This was done on the basis that each bottle would be shared between either 2 or 4 people, allowing an appropriate volume of both white and red to be consumed over a meal.

 

In stock

In stock

SKU: Producer Spotlight: Radikon (3 Pack) Category:
 

Description

When speaking of skin-contact whites from Italy, it is impossible to escape the name of Radikon. In 1995, Stanislao ‘Stanko’ Radikon began working with extended skin maceration for his white wines, accompanied by a decreasing usage of sulphur across his wines. By 2003, he had refined his approach of extended maceration where no added sulphites were required, and his wines were spending up to three months on skins. His detailed & perfectionist approach led him to produce some of the most complex orange wines worldwide. As a firm believer that quality wines begin with quality fruit, the vineyards see no chemicals or synthetic products applied. Fermentation is done naturally and with no rush and desire to push the wines outside of what they want to do themselves. Since Stanko passed away in 2016, two of the wines in the pack provide a lingering look at some of his last vintages. Presently, his son Saša helms the domaine, continuing the legacy which his father built.

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Radikon Jakot (500mL)

What — Tocai Friulano
Where — Friuli, Italy
When — 2013

Signature almond-notes with fresh tropical fruits and delicate spices

+ Read More

Jakot, a mirror image of the word Tokaj, is a thumbing of the nose at the EU regulations, since the use of the word Tokai/Tokaj was banned for the grape except in Hungary. It is made using 100% Tocai Friulano, a grape very much at home in Friuli and perfectly suited towards skin-contact wines. 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 around 3 months – however long it takes to reach total sugar dryness – with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks for 3 to 4 years, racked twice a year. The wine is then bottled without sulfur and without filtration. Finally, the wine is aged in bottle for several years before release. 

Stanko was a believer that 750mL bottles did not properly do the wine justice when shared at a dinner table, and as such bottled the majority of his wines in either 500mL or 1L bottles. This was done on the basis that each bottle would be shared between either 2 or 4 people, allowing an appropriate volume of both white and red to be consumed over a meal.

 

In stock

Radikon Slatnik (750mL)

What — Chardonnay, Tocai Friulano
Where — Friuli, Italy
When — 2018

Well-balanced, ripe yellow stone fruit characters with a salinity running through the palate adding to the freshness.

+ Read More

Stanko Radikon’s lineage is continued on now by his son, Saša, with Slatnik being Saša’s contribution to the overall Radikon range of wines. Drawing its name from a nearby village, Slatnik is Saša’s tribute to his father and is a blend of 80% Chardonnay and 20% Friulano. With 10 days of maceration before being aged for a year in a 6,000L botti, Slatnik shows less time on skins than his father’s approach, however they still follow the same mentality and approach of Stanko’s wines.

 

In stock

Radikon Ribolla Gialla (1L)

What — Ribolla Gialla
Where — Friuli, Italy
When — 2013

Rich and complex, tropical fruits loaded with spice that unwinds with time in the glass

+ Read More

As the flagship variety of the estate, Radikon’s Ribolla Gialla comes from a selection of estate vines averaging over 50 years old. The winemaking & viticulture follow the same path as the other extended maceration cuvées – organic farming, no added sulphur, natural fermentation and use of large Slavonian oak casks for over 3 years before bottling. The wine is held at the estate in bottle before being released into the market. 

Stanko was a believer that 750mL bottles did not properly do the wine justice when shared at a dinner table, and as such bottled the majority of his wines in either 500mL or 1L bottles. This was done on the basis that each bottle would be shared between either 2 or 4 people, allowing an appropriate volume of both white and red to be consumed over a meal.

 

In stock

In stock