Grape Varietals: Kékfrankos (50%), Syrah (35%), Pinot Noir (10%), Cabernet Franc (5%)
Spicy forest fruits, vibrant acidity and medium tannins. Rich, structured and lively. Cherry cobbler, herbs and spices on the nose, with ripe red berries and zippy grapefruit on the palate and a long earthy finish.
Winemaking: After destemming, fermentation was spontaneous with native yeasts. Fermentation was on the skins in open vats with manual punch-down. The skin contact lasted about 2-3 weeks. Malolactic fermentation took place spontaneously after fermentation. Sulphur added once after malolactic fermentation. The wine was aged in three-year-old 500 L Hungarian oak barrels for 6 months.