NV
Kékfrankos
Vineyard: Kogl plot with rocky soils and mica schist, planted in 1973
Winemaking: the grapes are hand-harvested and sorted, then crushed and left on skins for 5 hours. The free-run juice then ferments slowly without any additives, in the deep cellar of a former monastery, with a constant temperature of 13 degrees Celsius. The wine is bottled by gravity in January and rests in the same cellar till shipping. No disgorgement, no filtration, no fining, no additives. Organic