80% Kékfrankos, 15% Zweigelt, 5% Kadarka
Loess, loam and sand
All whole cluster pressed Kékfrankos and Zweigelt and carbonically macerated Kadarka co-fermented until dry.
Notes & Pairings
This is essentially a “Siller,” which is in between a light red and a rosé. More tannins than a whole cluster press, way more acidity due to the earlier picks, and more aromatics as well. It’s also the result of 8-10 harvest passes, multiple processing methods, and all with super gentle pressing. The Kékfrankos and Zweigelt come from the cooler clay heavy Diófás vineyard while the Kadarka is from the loamy and sandy Herreberg. The first 3-4 harvest passes of the Kékfrankos and Zweigelt were all whole cluster pressed, foot trodden and then soaked for a few hours. The subsequent picks were mostly the same but the soaking time steadily increased. The late ripening Kadarka was carbonically macerated for a few days. All of the fruit (including a splash of Olaszrizling for good measure) was layered in the same large tank and eventually co-fermented until dry and bottled unfiltered. We wish we could have enough of this to drink all year.