Radikon
Merlot 0.5L 2009
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,50 l |
| Alcohol content | 15.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Merlot |
| Aging | Aged in used barriques for 5 years; bottle ageing depending on the vintage (on average 5 years). |
- Origin: 100% Merlot from Gorizia, Friuli-Venezia Giulia, Venezia Giulia IGT
- Vinification: spontaneous fermentation and maceration in oak for 30-60 days
- Ageing: matured for 5 years in used barriques followed by around 5 years in bottle
- Profile: intense ruby colour, mineral notes, medicinal herbs and dried red fruits
- Serving: fresh and spicy taste, velvety tannins; decant for 2 hours, serve at 18-20 °C
Description
What kind of wine it is
This red wine by Radikon authentically expresses the character of Venezia Giulia. Made from Merlot grapes, it displays an intense ruby colour enriched with garnet highlights. On the nose, it reveals pronounced mineral and vegetal notes, accompanied by aromas of medicinal herbs and dried small red fruits. On the palate, it rests on a velvety tannin, maintaining perfect balance between freshness and clear spicy returns. The sip concludes with a long finish of overripe cherry, making it ideal paired with pork or flavourful aged cheeses.
Where it comes from
This wine is born in Friuli-Venezia Giulia, in the heart of the Gorizia area, a region capable of imparting great aromatic precision and depth of flavour. Radikon's vision involves low-yield viticulture to concentrate the highest quality in the bunches. Following an artisanal philosophy, the producer faithfully respects the natural cycles of the vines. This approach preserves a lively structural tension and marked freshness, clearly outlining the regional identity of Venezia Giulia without filters.
How it is produced
The transformation of the grapes begins with a spontaneous fermentation initiated by indigenous yeasts, followed by maceration on the skins in oak vats for a period ranging from thirty to sixty days. Ageing continues in used barrels for five years, encouraging a complex evolution without masking the primary qualities of the grape. A further period in the cellar definitively consolidates its ancestral and profound style. To fully appreciate its nuances and solid structure, it is recommended to decant for about two hours before serving.
History and Curiosities
Born in 2009 under the passionate guidance of Saša Radikon in Gorizia, this Merlot embodies a truly artisanal vision. A proud representative of the Triple A movement, the wine is produced from low yields and indigenous yeasts, enhancing the identity of the Venezia Giulia IGT. The spontaneous fermentation and long maceration in oak vats sculpt an ancestral aromatic profile, enriched by patient ageing in the cellar. Rated 94 points by Vinous, it is a gem of rare intensity that envelops the palate, offering a profound emotion with every sip.
Awards
-
2009
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- Start up year: 1980
- Oenologist: Saša Radikon
- Bottles produced: 35.000
- Hectares: 12
Only two labels presented, but of great value. They are impact wines, which require at least a little knowledge of their way of being made: made very low in the plant, vinification on the skins for several months and a long oblivion in the cellar, for many years.
They are wines that transport thought into ancestral, slow, fascinating worlds. Read more
| Name | Radikon Merlot 0.5L 2009 |
|---|---|
| Type | Red green still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2009 |
| Size | 0,50 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Merlot |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Radikon |
| Story | History and Curiosities Born in 2009 under the passionate guidance of Saša Radikon in Gorizia, this Merlot embodies a truly artisanal vision. A proud representative of the Triple A movement, the wine is produced from low yields and indigenous yeasts, enhancing the identity of the Venezia Giulia IGT. The spontaneous fermentation and long maceration in oak vats sculpt an ancestral aromatic profile, enriched by patient ageing in the cellar. Rated 94 points by Vinous, it is a gem of rare intensity that envelops the palate, offering a profound emotion with every sip. |
| Origin | Gorizia (GO) |
| Fermentation | 30–60 days |
| Production technique | Spontaneous fermentation with prolonged maceration on the skins in oak vats (30–60 days) |
| Wine making | Fermentation occurs spontaneously with prolonged maceration on the skins in oak vats for 30–60 days. |
| Aging | Aged in used barriques for 5 years; bottle ageing depending on the vintage (on average 5 years). |
| Allergens | Contains sulphites |