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Michelin Star Wine
Zero Added Sulphite[ Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

RS17 Rosso Radikon 2017

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Availability: 5 In stock

£36.00

Additional Information

Recommended Michelin Star Wine
One Line Description RS17 Rosso Radikon 2017, biodynamic red wine, Merlot and Pignoli, stunning new blend from Sasa Radikon, rich yet fresh, like Claret but with more style and natural vibrancy!
Production Method Natural, Organic, Biodynamic
Country Italy Italian
Region Friuli, Italy
Producer Radikon
Vintage 2017
Wine Type Red Wine
Wine Style Full bodied
Grape Blend Merlot, Pignoli
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 Below 50mg/l
Maturation 18 months in 35 hectolitre oak barrels
Annual Production 0 - 5,000 bottles
Ageing Potential Delicious in youth but structured enough to age at least 10 years
Production Detail Biodynamic, no added sulphur, no intervention, barrel fermentation, no filtration or finings.
Natural Features Zero Added Sulphites (Sulphur), Vegan, Hazy, Unfined, Unfiltered
Description

Details

RS17 Rosso Radikon 2017, biodynamic red wine, Merlot and Pignoli, stunning new blend from Sasa Radikon, rich yet fresh, like Claret but with more style and natural vibrancy! This new blend from Radikon was a revelation to us, so famous for his Skin Contact wines, the reds get a little overlooked and the top wines of Pignoli and Pinot Noir are super premium. Enter RS17, a stylish rich and seductive red wine with guts and verve but also elegance. The Merlot gives you dark soft fruits, the Pignoli structure and spice, a beautiful glass of red.


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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