Radikon Slatnik

Co-fermented with native yeasts in oak vat, with no temperature control and no sulfur. 10-14 day maceration. Gentle pressing into 6000-liter Friulian-made French oak botti for a year on its lees; it is bottled with a tiny amount of sulfur and without filtration and then aged in bottle for a year before release. Slatnik is named for a nearby village.