# Oslavje (2021)

- **Producer:** Radikon
- **Colour:** orange
- **Type:** still
- **Grapes:** Chardonnay, Sauvignon Blanc
- **Region:** Friuli-Venezia Giulia, Italy
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–16 °C
- **Aromas & flavours:** pear, lemon, orange, peach, apple, grapefruit, apricot, cream, vanilla, pastry, biscuit, butter, smoke, cedar, cloves, mushroom, caramel, honey, orange marmalade, hazelnut, almond, dried apricot, earth

## About this wine

Radikon Oslavje is an orange wine from the Friuli-Venezia Giulia region of Italy, specifically the Oslavia sub-region. The estate is known for its pioneering natural winemaking practices, with a particular emphasis on extended skin maceration for white grape varieties. The vineyard is situated on 'ponka' soil, a blend of marl and sandstone, and the vines are of significant age, yielding low quantities of grapes. The Radikon family, led by Saša Radikon, continues the legacy established by his father, Stanko Radikon, focusing on minimal intervention in both viticulture and vinification.

## Interesting facts

- Radikon uses custom narrow-neck bottles designed for optimal aging.
- Total sulfur levels are exceptionally low, often near zero.
- Extended skin maceration for whites can last 3-4 months, sometimes longer.
- Vines are planted on unique 'ponka' soil.

## Food pairing

The wine's inherent structure and tannins complement the richness of proteins and fats, while its complexity can stand up to robust flavors. The extended skin contact often imparts savory and earthy notes that harmonize with ingredients like mushrooms, herbs, and aged cheeses.

## Wine making process

Radikon Oslavje is produced using grapes from vines planted on 'ponka' soil. The viticultural approach is organic and natural, with hand-harvesting and very low yields. Vinification involves destemming and spontaneous fermentation with native yeasts, followed by an extended maceration period on the skins, typically lasting three to four months. The wine then ages in large Slavonian oak vats for approximately 40 months, with further aging in bottle before release. Sulfur dioxide is used minimally, with some vintages bottled without added sulfites.