Radikon - Venezia Giulia Rosso RS (2018)

Radikon - Venezia Giulia Rosso RS (2018)

8/14 day macerated organic Merlot and Pignolo.

A dash of So2 at bottling. Unfined & Unfiltered.

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
Cherry, Balsamic, Tobacco
Smoked Meat, Gamy Meat, Mature

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

Cherry, Balsamic, Tobacco

Pairings

Smoked Meat, Gamy Meat, Mature