The nose bursts with vibrant aromas of wild red berries, sour cherries, and a touch of earthiness, wrapped in subtle herbal and floral notes that speak to the biodynamic viticulture. On the palate, it is lively and fresh, with a distinctive minerality from the dense volcanic basalt soil. The wine’s texture is refined, its tannins soft yet persistent, balanced by a refreshing acidity. Layers of red fruit—raspberry, cranberry, and a hint of pomegranate—are complemented by nuanced spices and a light smokiness and a long finish

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Kék bakator (47%), Kékfrankos (31%), Hajnos kék (13%), Kadarka (9%)

Viticulture | Biodynamic

Soil | Dense volcanic basalt with some tuff, sandstone, brown forest soil and clay

Altitude | 180 m

Age of the vines | 5-11 years

Bottles made | 5000 bottles

Vinification

The Kék Bakator undergoes a so called “trompette” or flotation fermentation process, with 50% of the juice direct pressed and 50% whole-bunches soaked / floated in the pressed part. The Kékfrankos takes a slightly different route, with half of its juice direct pressed and the other half left in whole-bunch crushed, fermented. The Hajnos Kék is half foot crushed and 50% whole-bunch flotation, while the Kadarka combines 50% crushed juice, 40% hand - destemmed grapes, and 10% whole-bunch fermentation. These distinct grape varieties were harvested separately in mid-September, fermented separately, then masterfully blended in November. The resulting wine matured in three 750L terracotta amphoras for a truly pure expression. Bottled on August 30, 2023, with no filtration, clarification, or sulfur added—just raw, unadulterated brilliance in every bottle.