Rs21 Radikon

Wine-making: After taking off the grape stalks, the grape is put in oak vats, where maceration is held without any temperature control or chemical yeasts adding for eight days. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is punched down manually 2 times per day. Merlot and Pignolo has different period of ripeness, so they ferment separately, then put together after racking.

Cask aging: After the racking, the wine rests in Slavonian oak casks (25 to 35 hl capacity) for about 15 months, here also happens the malolactic fermentation. In the meantime, more than one racking could be necessary.

Racking in bottles: Bottling is made in bottles of 0,75 l and 1,50 l with a little addition of sulfites. Then the wine is aged in bottle before selling for at least five months.

Pairing with food: Main dishes featuring red meat.