All about making whisky
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Located just a few kilometres from the Italian-Slovenian border, and consisting of about 10 hectares of vines, the property has been managed by Stanko Radikon since 1980. One of the pioneers of natural wine in Italy, Radikon stopped using any chemical products in 1995, and reduced interventions in the vineyard and the winery to an absolute minimum. Maceration lasts three to four months, enabling the must to remain in contact with the grape skins, whether these are red or white. Matured in 30 to 35 hectolitre oak barrels for three years, the wine is then aged a further year in the bottle before being released onto the market.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.