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Radikon

It was in 1995 that Radikon began using his grandfather’s method of vinification, which involved seven days of skin maceration and led to more colour and flavour making its way into the wine. After some refinement of the technique, today’s wines have three months of maceration, along with long periods of barrel and bottle aging. Radikon also discovered that this long-term maceration led to a more robust wine, which also meant that by 2003 he was able to cut out the use of sulphites entirely. The specially designed bottles, introduced in 2002, also use high-quality corks that avoid cork tainted wine. The grape selection process and low yields mean that only the very best berries are used. In a good vintage, it is usual for a whole vine to go into a single bottle. The result is unusual orange and red wines with astronomical complexity, high aging potential and deep, wild, flavours. 

Now run by Saša Radikon, who worked with his father for the past decade, the Radikon name continues to hold its high esteem. “If you have good grapes you can make something special,” said Saša. “If you have bad grapes you can only make bad wines.”

Radikon - Jakot 2015

Radikon - Jakot 2015

£38.00
Stanko Radikon; a true icon of the natural world!The Jakot is a deep, italian orange made on the boarder to Slovenia. It has a lot of influence from t...
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Radikon - Oslavje 2009

Radikon - Oslavje 2009

£86.00
A skin-contact wine with deep influences from Slovenian traditions. Radikons Oslavje spends 2-4 months on the skin before aged for 4 years and kept on...
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Radikon - Slatnik 2018

Radikon - Slatnik

£36.00
Italian produced wine with inspiration from Slovenia. Grapes are harvested and macerated on the skin for 8-14 days before stored and matured for 18 mo...
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