Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dried black cherry, leather, dried rose, tobacco, iron
Palate: black plum, graphite, dried herbs, fine grainy tannin
Indigenous Pignolo from the Oslavia ponca slopes vinified the Radikon natural-wine way. Dried black cherry, leather and graphite over a firm grainy tannin.
What it pairs with
-
Brasato al Refosco
Beef braised in Friulian red wine finds a peer in the wine's firm tannin and graphite depth. -
Wild boar with juniper
Gamey roast meets the wine's leather and tobacco depth; iron mineral echoes the juniper. -
Aged Montasio stravecchio
The 24-month Friulian cow cheese mirrors the wine's dried-cherry depth; firm tannin scrubs the cheese fat.
History
Radikon's red statement from indigenous Pignolo, vinified with five weeks on skins. First produced in 2007 from the family's Oslavia vineyards.
- 2007: First Pignoli vintage from indigenous Pignolo
Facts
- Producer
- Radikon · visiting guide
- Grapes
- Pignolo (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Fermented on the skins for around five weeks in open oak vats, then aged around three years in large Slavonian botti before bottling
- ABV
- 13.5%
- Price
- EUR 75 to 110 at 500 ml retail
- Drinking window
- 5-20 from vintage
- First vintage
- 2007
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Radikon Pignoli
What does Radikon Pignoli taste like?
Dried black cherry, leather, dried rose, tobacco and iron on the nose; black plum, graphite, dried herbs and fine grainy tannin on the palate. Full-bodied with firm tannin and high acidity from five weeks on skins.
What grape is Pignoli?
100 percent Pignolo, the indigenous Friulian red grape historically grown in the Colli Orientali and Collio. Radikon vinifies with five weeks on skins and three years in Slavonian botti.
When should I drink Pignoli?
Drink between 5 and 20 years from vintage. The wine cellars patiently; the dried-cherry and leather core gain iron and tobacco depth from year 10 onwards.
Tags
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