When the late Stanko Radikon began his stewardship of the 12 hectares of vineyards, located near the Slovenian border, he came to the conclusion that the local indigenous grape, Ribolla Gialla, needed to be treated differently to other varieties if it was to reach its full potential. Radikon set about changing his methods and pioneered the movement towards both natural and orange wines. From the specially designed bottles and the high-quality corks that avoid cork tainted wine, the production method and the taste, these wines are truly unique and an experience all wine-lovers should have.View Wines
In 1995 Radikon began using his grandfather’s method of vinification, which involved seven days of skin maceration and led to more colour and flavour making its way into the wine. After some refinement of the technique, today’s wines have three months of maceration, along with long periods of barrel and bottle ageing. Radikon also discovered that this long-term maceration led to a more robust wine, which also meant that by 2003 he was able to cut out the use of sulphites entirely.
Stanko passed away in 2016. He was a force of nature, an influence a friend to countless people in our world. His legacy continues with the work of his family in the vines and an annual celebration of his life called Zivijo that occurs each December. Now run by Saša Radikon, who worked with his father for the past decade, the Radikon name continues to hold its high esteem.
“The future of wine is in this direction. We need something more from white wine.” Saša Radikon
Radikon is made in the far-east of Venezia-Giulia and has to been tasted to be believed. The grape selection process and low yields mean that only the very best berries are used. In a good vintage, it is usual for a whole vine to go into a single bottle. The result is unusual orange and red wines with astronomical complexity, high ageing potential and deep, wild, flavours.Radikon Location