Description
Jakot, a mirror image of the word Tokaj, is a thumbing of the nose at the EU regulations, since the use of the word Tokai/Tokaj was banned for the grape except in Hungary. It is made using 100% Tocai Friulano, a grape very much at home in Friuli and perfectly suited towards skin-contact wines. All of Radikon’s whites are made in the same way – the organically farmed, stunningly low-yield, hand-harvested fruit is destemmed and gently crushed with a pneumatic press. It is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for around 3 months – however long it takes to reach total sugar dryness – with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks for 3 to 4 years, racked twice a year. The wine is then bottled without sulfur and without filtration. Finally, the wine is aged in bottle for several years before release.
Stanko was a believer that 750mL bottles did not properly do the wine justice when shared at a dinner table, and as such bottled the majority of his wines in either 500mL or 1L bottles. This was done on the basis that each bottle would be shared between either 2 or 4 people, allowing an appropriate volume of both white and red to be consumed over a meal.
