Radikon

Producer

Radikon

Radikon
Radikon
Italy, Friuli Venezia Giulia
Località Tre Buchi, Gorizia
Radikon 45000 bottles in the cellar
Radikon Specialities: Orange wine

Few bunches per plant harvested by hand and only at optimal ripeness. Here is the indispensable quality, the information that the skin holds and the long macerations gather. Emotional and strong wines, special wines that know no compromise!

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Oslavia, Ribolla, Radikon

Few times as in this case the correspondence between place-man-wine, finds an almost symbiotic unity, one could talk about one or the other using the same words, the same concepts.
Talking about the depth of the wines of Radikon's house, it is impossible without mentioning the hostile, barren and cool territory of Oslavia, the long macerations, the contribution of the “Ponka” that is, the soil substrate resulting from the disintegration of the Eocene marls so marked in the taste of these wines, the vision of a family of farmers who revived an ancient way of working the grapes.
All this and much more are Radikon wines, capable of exciting like few others!
They are not wines for everyone and for every occasion, but what you experience when tasting them is a unique journey that is always worth the effort!
Radikon
Radikon

La rivoluzione di Stanko

The history of the Radikon farm began with Stanko's grandfather Franz Mikulus in the early 1900s, but it was in 1948 after the war that Edoardo Radikon relaunched production of the native grape variety par excellence of this area: Ribolla Gialla.
With Stanko, a process was completed (which is now carried out in a formidable way by his son Saša) that would lead the winery to its current set-up: 12 hectares cultivated naturally with the gradual abandonment of any kind of synthetic product in the vineyard and the introduction of artisanal methods in the cellar such as long macerations on the skins and aging for years before release.
The Natural choices were made following a logical path. Starting from observation, it was realized over time that Ribolla needed a “red” vinification, that is, with maceration on the skins, hence the choice to abandon the use of chemistry in the field, to avoid transferring any undesirable products into the wine.
In the winery the work is done with the same freedom, accompanying spontaneous fermentations without the use of sulfur dioxide.
“ Živijo Stanko! “živijo” in Slovenian, your native language, which can be translated as the ‘viva’ that was once used, a wish for life as a daily greeting, and which you used to toast by raising your glasses.”
Radikon