Prémium Kékfrankos 2019
Description of the wine:
Their Kékfrankos clone is coming from Burgenland, which gives really dark-purple colour, and vibrant acidity combined with pleasant tannins. The goal was to avoid too much wooden notes, to maintain the fruitiness and freshness of this variety. At nose it’s blowing up: cranberry, plum, sour cherry with some chocolate and a little bit of smokiness. Vibrant acidity combined with a moderate alcohol and pleasant tannins. Cherry and plum with in the taste with a hint of chocolate, cinnamon from Oak.
Harvested in the beginning of October by hand. Destemming and crushing then transferred gently to the small opened top vats. Cold maceration at 4 Celsius degrees during 24 hours before fermentation to enhance the fruitiness. 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 new and used barrel also (225liters) in their 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.