Prepotto, Udine: Wine Tasting and Cellar Tour at La Viarte
Tasting of 3 wines with a platter of cold cuts, a tour of the estate, the vineyards and Miravé. Extra: a quad bike tour through the vineyards and woods, and a tasting ...
Profile
Structure
Drinking window
Best 3 to 20 years from vintage.
vintage3 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 above is our own.
In the glass
Aroma: dried apricot, orange peel, walnut, dry hay, saline
Palate: candied citrus, yellow stone fruit, tea tannin, saline finish
Stanko Radikon's pioneering extended-maceration Ribolla, with three to four months on the skins. The wine that put Oslavia on the global orange-wine map alongside Gravner; sold in the distinctive 500 ml bottle Stanko adopted in 2002.
What it pairs with
- Prosciutto di San Daniele Friulian air-cured ham finds a peer in the wine's saline edge and tea tannin; the regional pairing.More wines for ham →
- Risotto al tartufo nero Walnut and hay aromatics meet the truffle's musky depth; full body holds the Carnaroli starch.More wines for risotto →
- Aged Pecorino Romano Crystalline sheep's-milk salt mirrors the saline finish; orange peel notes lift the cheese's tang.More wines for aged hard cheese →
- Pork shoulder slow-roasted with fennel Tea tannin scrubs the pork fat; the wine's amphora-style oxidative core handles the fennel sweetness.More wines for pork →
With cheese
Montasio
Local tradition Qualigeo lists Collio Ribolla Gialla among the wines for Montasio. These skin-fermented Ribollas from the Collio hills bring tea-like tannin, dried apricot and acidity to meet the granular, crumbly paste of an aged wheel.
Formadi frant
Our pick Formadi frant is soft and savoury, with a piquancy that varies from one cheese to the next. A skin-fermented Ribolla's tannic grip and acidity stand up to that piquancy without being flattened.
History
Stanko Radikon's first extended-maceration Ribolla vintage was 1995, building on the Oslavia tradition his father practised in the 1950s and 60s. After Stanko's death in 2016 his sons Saša and Ivan continued the programme. The 500 ml bottle, adopted in 2002, became the visual signature of the modern Italian orange-wine movement.
- 1995First extended-maceration Ribolla vintage
- 2002Radikon switches to 500 ml and 1 litre formats
- 2016Sasa and Ivan Radikon take over the cellar after Stanko's death
Facts
- Producer
- Radikon · visiting guide
- Grapes
- Ribolla Gialla (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Fermented on the skins for three to four months in large open Slavonian oak barrels with no added yeast, then aged around four years in large Slavonian botti and a further year in bottle before release
- ABV
- 13.0%
- Price
- EUR 60 to 90 at 500 ml retail
- Drinking window
- 3-20 from vintage
- First vintage
- 1995
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Radikon Ribolla
What does Radikon Ribolla taste like?
Dried apricot, orange peel, walnut, dry hay and saline on the nose; candied citrus, yellow stone fruit, tea tannin and a saline finish on the palate. Full-bodied with medium tannin and high acidity from the extended skin contact.
Why is Radikon sold in 500 ml bottles?
Stanko Radikon adopted the 500 ml format in 2002, arguing the half-bottle suits the wine's intensity and matches typical restaurant consumption per pair of drinkers.
How does Radikon Ribolla compare to Gravner Ribolla?
Both ferment Ribolla on the skins for an extended period. Radikon uses three to four months in open Slavonian oak; Gravner buries Caucasian qvevri amphorae for six to seven months. Stylistically Radikon is slightly more taut and Gravner more oxidative.
When should I drink Radikon Ribolla?
Drink between 3 and 20 years from vintage. The wine reaches an aromatic plateau at year 6 to 10; the tea tannin softens with age.
Tags
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