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IGT Venezia Giulia "Jakot", 0.5L, 2013
Radikon
- £ 39.00
- 50cl
- Orange
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This is Tocai, or Fruliano as they used to call it, fermented on skins for four months and aged in old casks for four years. This moves away from the linear, high-acid profile of Ribolla in favour of a more mellow, complex mix of fruit and flowers, that provides a lovely introduction to the house style.
Radikon
Stanko Radikon was one of the natural wine world’s true icons and his legendary work in the Oslavia region of Friuli, right by the border with Slovenia in Italy’s northeast is now being carried on by his son Sasa. The wines benefit from what a soil type the Slovenian’s call ‘Ponca’, a complex mix of sandstone, clay and marine deposits that produces powerful, mineral rich wines. With long macerations and time ageing in old oak casks, they produce wines of rare intensity.
This is Tocai, or Fruliano as they used to call it, fermented on skins for four months and aged in old casks for four years. This moves away from the linear, high-acid profile of Ribolla in favour of a more mellow, complex mix of fruit and flowers, that provides a lovely introduction to the house style.
Radikon
Stanko Radikon was one of the natural wine world’s true icons and his legendary work in the Oslavia region of Friuli, right by the border with Slovenia in Italy’s northeast is now being carried on by his son Sasa. The wines benefit from what a soil type the Slovenian’s call ‘Ponca’, a complex mix of sandstone, clay and marine deposits that produces powerful, mineral rich wines. With long macerations and time ageing in old oak casks, they produce wines of rare intensity.