Description of the wine:
Ruby colour with medium + intensity. The blend between the full bodied Cab Sauvignon and the charmant, velvety Cab Franc makes this wine playful. Our philosophy of winemaking is to avoid too much wooden notes, to maintain the fruitiness and freshness of this variety. I think that this is the style of our wine region whether it’s white or red. At nose it’s blowing up: blueberries, blackcurrant, dark chocolate, hand by hand with a hint of oak.
Vibrant acidity combined with a moderate alcohol and pleasant tannins.
Harvested in the beginning of October by machine. Destemming and crushing then transferred gently to the small opened top vats. Fermentation started from 18 Celsius and ended up slowly at 28 Celsius to extract more colour and tannins. Punching down by hand, 2-3 times/day during 2 weeks delestage once, than one more week of maceration without punching downs. Without pressing, we separated the clear juice, which had malolactic later fermentation in tank, than transferred to barrels
12 months of barrel ageing used barrel also (225liters) in our old underground cellar at fix temperature 15 Celsius. We are working with 2 different coopers from Hungary, their wooden barrels are made by Hungarian oak.