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.

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