100% Ribolla Gialla from estate vines averaging over 50 years old. All of Radikon's whites are made in the same way: the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with...

100% Ribolla Gialla, facing East. Direct-press. Fermentation and aging in concrete, with no malolactic. Kept on lees for 6 to 8 months.  Around 7,000 bottles made.