Radikon - Sivi (2021)
100% Pinot Grigio. Radikon's 750ml bottlings are Sasa Radikon's addition to his dad Stanko's original 500ml line: they are still "orange" wines but less intensely so due to a shorter period of skin contact and aging. Otherwise, all of the wines are made identically: the Pinot Grigio is destemmed and fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days (versus 3 months for the 500ml wines). After a gentle pressing, the wine is put in 3500-liter Slavonian oak barrels for a year and a half on its lees; it is bottled without filtration and with only a miniscule amount of sulfur. This Pinot Grigio bottling was dubbed "Sivi" starting in the 2016 vintage; it means "gray" in Slovenian, in reference to the grayish-pink color of the grape's skin.
- 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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