The Radikon family officially established the company in 1948 after replanting the vineyards destroyed during the First World War.

The vineyards are worked with full respect and love for nature: the cut grass, the vine shoots and the grape marc are the only fertilizers for this very mineral soil, the “ponka”, rocky in depth and flaky on the surface, and the treatments, with only copper, sulphur and propolis, are reduced to the bare minimum.

The harvest, carried out by hand in crates, occurs only when the leaves turn yellow and the seeds inside the grapes are ripe. Since 1995, the first vinifications have been carried out with maceration of white grapes, an ancestral method revived and developed according to new oenological knowledge. The grapes are destemmed, and the skins and must are placed in oak vats to ferment spontaneously, without the addition of yeasts or other substances, nor is temperature control required. After this variable period of maceration, the wine is aged, always in large barrels. In the cellar, everything is reduced to a simple but scrupulous "observation" of the wine, which is at most transferred from one container to another when necessary, without the addition of sulfites or other additives, thus pursuing an uncompromising idea of ​​naturalness. Once bottled, the wine undergoes a period of aging before being released to the market, which therefore occurs after approximately seven years.

www.radikon.it Facebook: Radikon Wines