Kékfrankos

Kékfrankos is the name for Blaufränkisch in south-eastern countries such as Hungary and Slovakia. This is a cheeky representative of the variety, fleshy and lively on the nose with aromas of fresh blackberries and cranberries, plus slightly earthy nuances and Earl Gray tea. A fresh and hearty texture on the palate, intense fruit with pithy acidity, again cranberries, also rosehip, remains - also in the finish - lively and beautifully balanced.

The grapes are harvested by hand and half destemmed. These berries fill the bottom and top of the fermentation tank. Frigyes puts whole grapes in the middle. With this "semi-carbonic" method, he is able to extract the delicacy of the fruit and soften the sometimes firm tannins of the Blaufränkisch. After about two weeks of fermentation, the grapes are pressed in a basket press and the juice is transferred to 500-liter oak barrels. Here it matures on the lees for 8 to 10 months. It is then bottled unfiltered, unfined and with a small pinch of sulphur.