Questo vino
Vineyard and terroir
The fruit comes from separate plots in Palazzo, Anfiteatro and Cima Caprioli. The soils are well drained, and the sites have a cool microclimate. The vines are 20 years old on average.
Vinification
The grapes are harvested by hand in August into small crates. The bunches are chilled before gentle pressing. Each plot is vinified separately to retain its individual character, with the must fermented in stainless-steel tanks at 13–14 °C. In May, a tirage liqueur made with cultured yeast and organically grown cane sugar is added to initiate the second fermentation in bottle.
Ageing
The wine matures on its lees for at least 30 months. After disgorgement, it receives a dosage of 2 g/L and rests in the cellar for at least another six months.
Label / history
Radijan is named after Gianni Radici.
