Name: 'Oslavje' Venezia Giulia Bianco Igt
Brand: Radikon
Price: 27 EUR
Availability: InStock

Deep amber yellow. Hemp, incense, exotic fruit, citrus marmalade, spices, honey notes, resin. Firm, balsamic notes, saline.

Oslavje is an orange wine and takes its name from Oslavia, a district of the city of Gorizia, where the winery is located. The wine is made from Chardonnay, Sauvignon and Pinot Grigio grapes, grown organically without the use of chemicals, which are left to macerate for a very long time and ferment slowly before aging for six years.

L'Oslavje è un vino orange e prende il nome da Oslavia, un quartiere della città di Gorizia, dove sorge l'azienda. Il vino viene prodotto con uve  Chardonnay, Sauvignon e Pinot Grigio, coltivate in modo biologico senza l'utilizzo di sostanze chimiche, che vengono lasciate macerare molto a lungo e fermentano lentamente prima dell'affinamento che dura 6 anni. 

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>1.2 ha
<label>Vine training:</label>Single and double Guyot
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 2-4 months maceration and carrying out malolactic fermentation. Aging in 25-35 hl oak barrels for 4 years followed by another 2 years in bottle. No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>4 mg/l

Venezia Giulia Bianco Igt

Chardonnay

Pinot Grigio

Sauvignon Blanc

Botte grande

Bottiglia

Radikon

Vigneti Radikon

Oslavia

Italia

Friuli Venezia Giulia

Collio e Carso

Deep amber yellow. Hay, candied citrus, dried fruit, barley malt, pastry, wax, red fruits under spirits. Enveloping, full-bodied, soft, fresh, slightly acidic, fruity notes.

Ribolla Gialla is made from the grapes of the same name and was one of the first Italian orange wines, first produced in 1995 to enhance and give body to Ribolla. The vineyards are located in Oslavia on the border between Italy and Slovenia and are cultivated without the use of chemicals, vinification is done naturally using indigenous yeasts and before bottling the wine is not filtered or clarified and no sulfur dioxide is added.

Ribolla Gialla is made from the grapes of the same name and was one of the first Italian orange wines, first produced in 1995 to enhance and give body to Ribolla.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>2.2 ha
<label>Vine training:</label> Guyot and sapling in espalier
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 2-4 months maceration and carrying out malolactic fermentation. Aging in 25-35 hl oak barrels for 4 years followed by another 2 years in bottle. No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>4 mg/l

Ribolla Gialla Venezia Giulia Igt

Ribolla Gialla

Garnet red. Ripe red fruit, dried fruit, vegetables, spices, hints of ground coffee. Firm, persistent, slightly tannic.

Pignoli is made from only Pignolo grapes, the hand-selected clusters are fermented in oak, after maceration that lasts up to 4 months the wine is left to age for about 10 years, 5 of which are in used barriques and another 5 in bottles.
The Pignolo grape variety owes its name to the very small, compact bunch with a shape reminiscent of a pine cone. Some documents from the 12th century report that the city of Udine used Pignolo wine as a welcome gift for influential people. Around 1950 Pignolo was almost extinct; it was rescued and and rediscovered thanks to the cultivation of the monks of Rosazzo Abbey. It is very sensitive to high temperatures but needs warmth to reach full maturity, and is not very resistant to powdery mildew and phylloxera, but in spite of this there are still some plants without American grafting.

Pignoli is made from only Pignolo grapes, the hand-selected clusters are fermented in oak, after maceration that lasts up to 4 months the wine is left to age for about 10 years, 5 of which are in used barriques and another 5 in bottles.
The Pignolo grape variety owes its name to the very small, compact bunch with a shape reminiscent of a pine cone.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Espalier sapling
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak vats with 3-4 months maceration. Aging in used barriques for 5 years followed by another 5 years or so of bottle aging (depending on vintage). No clarification, filtration or addition of sulfur.
<label>Sulfur dioxide:</label>na

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'Oslavje' Venezia Giulia Bianco Igt 2015

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