Ribolla Gialla, 2019

A white grape left on its skins for three months like a red, then years in big old oak. Radikon's flagship, and a benchmark for amber wine.

Peach and apricot first, then dried fruit, a touch of gentle spice and a lift of fresh herbs, all on a creamy, rounded texture from the long years in cask. Stanko Radikon went back to his grandfather's way of fermenting whites on their skins in 1995, on the steep slopes of Oslavia, right on the Slovenian border. His son Saša runs the place now: organic vines, wild yeast, nothing added. It has some grip, the way a light red does.