2021 Sivi PG

One of the really fun wines of the collection. There is a sarsaparilla energy, with purple zooper doopers. Glacé cherries, christmas pudding and tangelo. Turkish delight. The list goes ON. Pinot Grigio is destemmed and fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days and after a gentle pressing, the wine is put in 3500-liter Slavonian oak barrels for a year and a half on its lees. This Pinot Grigio bottling was dubbed "Sivi" ...Read More...

One of the really fun wines of the collection. There is a sarsaparilla energy, with purple zooper doopers. Glacé cherries, christmas pudding and tangelo. Turkish delight. The list goes ON. Pinot Grigio is destemmed and fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days and after a gentle pressing, the wine is put in 3500-liter Slavonian oak barrels for a year and a half on its lees. This Pinot Grigio bottling was dubbed "Sivi" starting in the 2016 vintage; it means "gray" in Slovenian, in reference to Pinot Grigio’s skin.

Stanislao Radikon passed away in 2016. He was just 62, and though most casual wine consumers may never have heard of him, he is a key figure in the most recent decades of natural wine history. To most, these wines epitomise a level of beauty and truth sought by wine lovers every time they open a bottle. Mr. Radikon, known as Stanko, worked with his son Sasa (who now heads production as its inheritor) in and around the town of Oslavia, which is a town that touches the border of Slovenia and Friuli-Venezia Giulia. The town itself exists in almost supernatural separation from the two countries, built up and burnt down through wars and occupations; the inhabitants of the land became themselves through their soil. The landscape was their history. The Radikon family, alongside Josko Gravner, Movia and a smattering of others, began their winemaking journey using more modern processes. However, travelling to the cradle of wine - Georgia for one - they learnt that they could take some ancient techniques home with them and thus have denied any modernity by eschewing mechanisation, pesticides or chemical intervention in the winery and fields. A return to the heritage varieties too, in particular Ribolla Gialla. Local woods instead of more traditional oak.They wanted to reflect the connection they felt to their land, one that told many stories. The wines are the true example of endless experimentation and introspection, showing that to make true natural wine, you have to learn from your mistakes, and be committed to going slow. It is not enough to just farm well, the wines have to reflect your hard work - through purity and complexity. If you want an example of zero-zero wine making and how it can reflect in aged wines that have had extended skin maceration - Radikon is your elixir. 

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