Volcanic Basaltic Tuff
Fermented in a 400-liter oak barrel for 2 months and then aged for 7 months.
Notes & Pairings
This comes from an intensely basalt ridden area in Hegyestű – formally a large basalt mine. Only a few kilometers from the lake, this hill looks just like Devils Postpile. More importantly, it looks like Somló, Juhfark ground zero in Hungary. The Pangyér dűlő is nearby is clearly inundated with volcanic basalt soils. Using just free run, this 2017 was fermented in oak with native yeasts and then aged 16 months in 400L Hungarian Oak. Fruit, funk, acid, smoke and salt in a much lighter style than classic Somlói Juhfark.