Continental (hot summers & cold winters)
clay on top of volcanic bedrock
Aged in Hungarian oak for 10 months
Notes & Pairings
Kékfrankos as Frigyes puts it is, “The main message from our region.” It has the history and flavor that make it inextricable from the area. Their farming yields small and thicker skinned berries and are processed with the “Hamberger method” for 4 weeks. This is essentially layers of foot stomped whole clusters, whole clusters, then topped with a destemmed and hand crushed layer. It’s then barreled down aged in Hungarian oak for 10 months and bottled unfined and unfiltered with a small amount of SO2 only at bottling. There’s a touch of that whole cluster fruit, aromatics from the stems, and plenty of earth and spice from the skins. A calling card for the family.