2016 Radikon Jakot 500ml
Jakot is a backwards play on Tocai (Tokaj), which is no longer allowed to be used in Italy and is now generally marketed as Friulano. Jakot is one of Stanko Radikon's long macerated whites spending over 3 months on the skins. Although to this is the extreme end of the orange wine world, it is approachable wine and with the right kind of Friulian fun.
Complex and intense on the nose, with notes of almond, stone fruit nuances and a pleasant ethereal and slightly spicy vibe.
Radikon’s story begun in the early 1900s, when the indigenous Ribolla Gialla was planted by the grandfather of one Stanko Radikon. The winery was built on soils a complex mix of sandstone, clay and marine deposits and utilised old-school practices of low-yield farming (producing juicy, jumbo grapes) and hand-harvesting. In 1948, Stanko’s parents took over and widened the plantings to include Merlot, Tocai Friulano and Pinot Grigio.
2016 Radikon Jakot 500ml
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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