Radikon - Rosso Sassi (2021)
75% Merlot/25% Pignolo. The vines are planted on ponca, a compressed, flaky clay of marl and sandstone that is typical in this part of Friuli. They grow on a south-facing slope right by the winery; average around 30 years old; yield about 45 hl/ha; and are farmed organically and harvested by hand like all Radikon vineyards. The grapes are destemmed and spontaneously co-fermented in 25-hectoliter oak vats without the addition of yeasts, sulfur or temperature control. Maceration is 8-14 days with daily punchdowns. The wine is aged in 25-35-hectoliter botti for a year and bottled without fining or filtering and with a tiny amount of sulfur. "RS" is short for "Rosso Sasa", named for its creator, Sasa Radikon.
- About the Winemaker
- Tasting Notes
- Pairings
The winery’s philosophy is to always make a natural, organic wine with the least human intervention possible and with the maximum respect for the soils and nature. In the vineyard, the vines are planted extremely tight (between 6. 500 to 10,000 plants per hectare). We do not use ajdnfjdnny chemicals or synthetics and the treatments using absolutely innocuous, non-harmful products are minimized. Through careful pruning and selection at the time of harvest, the hand harvested yields are kept well below 2.25 tons per acre. In the cellar, the grapes are de-stemmed and then macerated on the skins for 30 days more, with experimentation of 6/7 months for the whites, and 35 days for the reds. The pressing is done softly using a pneumatic press. All phases of the vinifications are in Slavonian oak barrels, first in wood vats and then in large barrels in which the wines are aged for about three years before bottling. The vinifications are done using only the natural yeasts present on the grapes. There is no sulfur added at dfvinification or bottling
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About the Winemaker
The winery’s philosophy is to always make a natural, organic wine with the least human intervention possible and with the maximum respect for the soils and nature. In the vineyard, the vines are planted extremely tight (between 6. 500 to 10,000 plants per hectare). We do not use ajdnfjdnny chemicals or synthetics and the treatments using absolutely innocuous, non-harmful products are minimized. Through careful pruning and selection at the time of harvest, the hand harvested yields are kept well below 2.25 tons per acre. In the cellar, the grapes are de-stemmed and then macerated on the skins for 30 days more, with experimentation of 6/7 months for the whites, and 35 days for the reds. The pressing is done softly using a pneumatic press. All phases of the vinifications are in Slavonian oak barrels, first in wood vats and then in large barrels in which the wines are aged for about three years before bottling. The vinifications are done using only the natural yeasts present on the grapes. There is no sulfur added at dfvinification or bottling
Tasting Notes
Coming Soon
Pairings
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