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An Italian wine from the Friuli-Venezia Giulia appellation, Oslavje 2005 is the expression of a terroir and vinification techniques that are both radical and ultra-traditional. Known by some as ‘Slovenian style’, these techniques are characterised by an extremely long maceration, the use of large oak barrels and manual harvests. One of the most emblematic makers of natural wines, Stanko Radikon makes this cuvée from Chardonnay (40%), Pinot Gris (30%) and Sauvignon Blanc grapes (30%). The vinification consists of a natural fermentation using indigenous yeasts, no temperature control and grapes that are kept in the wine for three to four months after fermentation; maturing is carried out in 25 to 35 hl casks for about 40 months.
Profile: rich, concentrated. Apricot and melon liqueur. Notes of precious wood and quince jelly. Mocha coffee and latte. Fresh grapes and exotic fruit (mango and pineapple). - Grape varieties: 40% Chardonnay, 30% Pinot Gris, 30% Sauvignon Blanc - Harvests: hand-picked - Vinification: natural fermentation, no added yeast, no temperature control. After fermentation the wine stays in contact with the grapes for three to four months. It is then transferred to 25 to 35hl barrels for about 40 months. Stan Radikon recommends that this wine be served at the same temperature as a red wine and not to keep it in the fridge.
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.
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