The fruit for the Radikon Jakot is sourced from vines planted on ponca soils made up of layers and blends of minerals from the prehistoric sea bed, clay and sandstone.
The grapes are hand-harvested and allowed to macerate on skins with the juice from two to four months in oak vats. The wine is then matured for 4 years in 25/35hectoliter casks. Bottles are then aged for two years before being released. No added sulphur.