RADIKON | アイコニック オレンジワイン
素晴らしいオレンジワインで有名だ、 Radikon は、イタリア北東部、スロヴェニアとの国境に位置する、まさに象徴的な自然派ワイン生産者である。同じように尊敬されているグラヴナーのワインにインスパイアされて造られたこのワインは、本当に特別なもので、多くのワイン評論家からは、世界で最も素晴らしいオレンジワインのひとつとみなされている。
パイオニアであり創設者であるスタンコの逝去を受け Radikon現在は息子のサシャが経営している。 Radikon.の人気ワイン Radikon Jakot（トカイ産）、Sivi（ピノ・グリージョ）、Slatnik、Oslavje、Ribolla Giallaなどがある。Radikon 2003年以降、硫黄を一切使用せず（マセラシオン期間を長くすることで可能になった）、通常の75clではなく、50clと100clのボトルで瓶詰めしている。
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.