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Michelin Star Wine
Zero Added Sulphite[ Vegan
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Radikon Jakot 2011 1 LITRE MAGNUM BOTTLE (Orange Wine)

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Availability: 2 In stock

£60.00

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Recommended Michelin Star Wine
One Line Description Jakot Radikon 1 LITRE BOTTLE Orange Wine, biodynamic wine, no added sulphur, long skin contact, complex, savoury, amazing.
Production Method Natural, Organic, Biodynamic
Country Italy Italian
Region Friuli, Italy
Producer Radikon
Vintage 2011
Wine Type Orange Wine
Wine Style Full bodied
Grape Blend 100% Friulano
Alcohol 13.5% abv
Terroir Collio features sloped, terraced vineyards and soil – called “ponca” in dialect – that gives lots of minerality to the wines. Ponca, or flysch, has layers and blends of minerals from the prehistoric sea bed, clay and sandstone.
Total Sulphur Level 17 mg/l
Maturation 3 years in barrels, one year in bottle
Annual Production 0 - 5,000 bottles
Ageing Potential A long time
Production Detail Biodynamic, 3 months skin maceration/fermentation without sulphur added, small bottle to aid long ageing.
Natural Features Zero Added Sulphites (Sulphur), Vegan, Hazy, Unfined
Description

Details

Jakot Radikon Orange Wine, biodynamic wine, no added sulphur, long skin contact, complex, savoury, amazing. Jakot is a backwards play on Tocai (Tokaj), which is no longer allowed to be used in Italy and is now generally marketed as Friulano. Lovely, fresh and well balanced with notes of stone fruit and almonds. Jakot is one of Stanko Radikon's long macerated whites spending over 3 months on the skins. Although to some extent this is the extreme end of the orange wine world, it is remarkably approachable wine and with the right kind of Friulian gelatinous stew, it is fantastic. Try it too with a big plate of Italian Salumi including some good 'Lardo' spread on crusty bread, superb!


Radikon is a 12 hectare estate on the Slovenian border of Italy, and is a truly unique winery. The king of orange wines as far as we are concerned. Stanko Radikon captained this groundbreaking winery since 1995, paving the way for the natural wine movement. He realised that the local indigenous grape, Ribolla Gialla, needed to be treated differently to other varieties so he turned to his grandfather’s method of vinification, which involved seven days of skin maceration. Stanko experimented with this technique and today's wines have around three months of maceration, along with long periods of barrel and bottle ageing. Working this way has meant that he has been able to cut out the use of sulphites entirely. The specially designed bottles allow for better development in bottle, and he only uses the highest quality corks that avoid cork taint. His grape selection is so meticulous, it is usual for a whole vine to go into making just one single bottle. His wines are truly fascinating, with unbelievable complexity, high ageing potential and profound, wild, flavours.



Since Stanko passed away recently, his son Saša Radikon continues in his father's tradition, maintaining the same high standards.

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