A hug from the forest! Fresh Blackberries, wood spice, and pine needles on the nose with a fantastic acidity on the palate!
At harvest the bunches are hand picked and sorted, half of them are gently de-stemmed. These whole berries going to fill the bottom and the top of the fermentation vessel. In the middle Frigyes puts some whole bunches just like a “Hamburger”. With this “semi-carbonic” method he is able to extract the delicacy of the fruit and soften the sometimes firm tannins of Blaufrankisch. After about 2 weeks of fermentation, it is pressed in a basket press and the juice is transferred to 500l Zemplén oak barrels. This is where it ages on the lees for 8 – 10 months. Bottled unfined, unfiltered with a pinch of So2 before bottling.
13.7% / 75cl