Certified biodynamic. Grown in mineral slate and rock soil with some sites that have luvisol with deposits of weathered bedrock. Hand harvested, spontaneous fermentation for 14 days in stainless steel tanks. Aged 15 months in big wooden barrels. Natural malolactic fermentation. Unfiltered, unfined, 10 mg/L sulfur added.
We love it with: 🍖🍔🌭
Size: 750 mL
Region: Balf, Sopron, Hungary
Vinification: Brand new to the Seattle market, we are in love with this producers red wines. Kékfrankos, the Hungarian name for Blaufrankisch, is the main wine variety of Sopron. Here it has its origin. Weninger says, "Over the years, this variety got a lot of international attention, but in Hungary, it is still considered the underdog. For a long time, the grape was misunderstood and treated the wrong way - nobody took care of it until my father made the first quality Kékfrankos of Hungary in 1997." Ever so slightly prickly when first opened, this red is great slightly chilled. Dusty wild blackberry and raspberry with brambly and peppery qualities. Medium bodied with a tart finish. Super crushable, this is a great grilling season wine!