There’s something pretty special about Radikon. Tucked away in the pristine slopes of Fruili in northeast Italy, and a stone's throw from the Solvenian border, Stanko Radikon began experimenting in 1995 with his father's method of skin maceration with white grape varieties - a technique which had all but been replaced by modern interventionist winemaking.

Fast-forward to now, and Radikon is one of the most influential producers of the natural wine movement, with their wines serving as a benchmark for how complex and engaging orange wine can be.

Wild, untamed, and not for the faint of heart, the wines come from low-yielding, organically farmed vineyards which are fermented on skins for around three months - before extensive time on lees in huge Slavonian oak casks.