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Varieties: Kékfrankos
Region: North Hungary
Appellation: Eger
Soils: Limestone sediment
Vine Age:
Farming: Certified organic. Hand-harvested estate fruit.
Vinification: Full bunch pressing. Fermentation was spontaneous with native yeasts in stainless steel (65%) and new and second-use 300 L Hungarian oak barrels (35%). The varieties were fermented and aged separately, and then blended a month before bottling.
Aging: on the lees in stainless steel tanks (65%) and in new and second-use 300 L Hungarian oak barrels (35%) for 6 months. Bottled unfined and unfiletered with minimal SO2 addition.
