RADIKON | Iconic orange wine
Famous for their incredible orange wines, Radikon is a truly iconic natural wine producer from the north eastern region of Italy of Friuli, right on the border of Slovenia. Originally inspired by the equally well respected Gravner nearby, these wines are truly special and are seen by many wine critics to be some of the finest orange wines in the world.
Following the passing of pioneer and founder Stanko Radikon, the estate is now run by his son Saša Radikon. Popular wines of Radikon are named after their grapes of style, and incluce Jakot (made of Tokaj), Sivi (Pinot Grigio), Slatnik, Oslavje and Ribolla Gialla.Radikon use no sulphur since 2003 (the longer maceration periods help make this possible) and they bottle in 50cl and 100cl bottles, rather than 75cl as is normal.
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Radikon: Family led from Stanko to Saša
A family winery from start to finish with everyone involved, the Radikon winery is currently headed by Saša Radikon, following the passing of Stanko Radikon in 2016, just before the harvest.
Whilst the family has been making wine for a long time before, it was the 1995 vintage that saw a turning point at the domaine - the first maceration on the skins (using Ribolla). This was very much inspired by neighbour Gravner, who was one of the first in Italy to do long macerations with wine, choosing to age in Amphora.
Since 2002, the decision was made that ALL the wines would be made without any sulphur whatsoever and spend a minimum of 3 months on the skins. The use of the iconic 500ml and 1000ml bottles with special corks (the reason for the bottle shape is the corks are specific, and ideal for aging)
2009 saw the introduction of the "Linea-S" range which is a more-approachable, less macerated wines from son Saša Radikon.
Whilst the family has been making wine for a long time before, it was the 1995 vintage that saw a turning point at the domaine - the first maceration on the skins (using Ribolla). This was very much inspired by neighbour Gravner, who was one of the first in Italy to do long macerations with wine, choosing to age in Amphora.
Since 2002, the decision was made that ALL the wines would be made without any sulphur whatsoever and spend a minimum of 3 months on the skins. The use of the iconic 500ml and 1000ml bottles with special corks (the reason for the bottle shape is the corks are specific, and ideal for aging)
2009 saw the introduction of the "Linea-S" range which is a more-approachable, less macerated wines from son Saša Radikon.
Jakot.... is Tokaj backwards. But why?
A Hungarian ruling decided that the region Tokaj has recognised status, and so no other place can make use of the term. This was problematic for winemakers in Friuli, as Tokaj / Tojai Friulano (aka Sauvignonasse and Sauvingon Vert) is a very prominent grape in the area. To keep some recognition of the grape name and not have it stolen away, it was Stanko's wife Suzanna who came up with the idea to unofficially rename the grape Jakot, and let others in the area also use this wine too. Which winemakers such as Terpin do as well.
So, Jakot is the (unofficial) name for the grape Takoj Friulano, since the word Takoj has been claimed by Hungary for their style of wine.
So, Jakot is the (unofficial) name for the grape Takoj Friulano, since the word Takoj has been claimed by Hungary for their style of wine.