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Viscous and Delicious

Radikon Slatnik 2016


Fragrant, Cloudy, candied orange, mango, paw paw, and a pleasant bittersweet finish
Grapes are hand-harvested. The maceration of the skin with the juice lasts for 8/14 days in oak vats. The wine is then matured for 18 months in 25/35hl casks. Bottles are then aged for 2 months before being released

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Chardonnay & Tocai

Oslavia is in the Province of Gorizia, in Italy’s far north east on the border with Slovenia.

The best vineyards in the Friuli-Venezia Giulia are located on the south facing slopes of the Alps foothills in the southern part of the region where they can benefit from the most direct sunlight to go along with the night-time cool breezes from the Adriatic.The vineyard yields of the Friuli are among the lowest in Italy averaging 3.5 tons an acre. This is a result of the Friuli quest for high quality over quantity in their wines and also a reason why these wines tend to be more costly than other Italian whites.

While white wine dominates Friuli wine production, nearly 40% of the production is red with Merlot being the leading red wine grape. In the 1960s, winemakers of the Friuli pioneered modern techniques for white winemaking in Italy by quickly getting juice off the grape skins and taking extra measures to prevent oxidation. Through Italy these techniques came to be known as the metodo friulano or “Friuli method”. Most

Friuli wines are made in varietal form, with most appellations in the region requiring wines to be made with 100% of one grape, but distinguished blends are also made. The general philosophy of Friuli winemakers (especially in regards to their white wines) is to emphasise the grape’s pure fruitiness and acidity without the masking effects of oak. To this extent, the Friulians more closely resemble the Alsatians and winemakers of the Loire Valley than their counterparts in Burgundy, Spain and other parts of Italy.

In the mid 1990s there has been a revival of amber wine production in the Friuli which involves leaving the white wine grapes in extended maceration with their grape skins. The resulting wines have a hint of color pigments that give them an orange hue