This Blaufränkisch is reminiscent of a winter walk in the forest, with an inviting nose of fresh blackberries, warming wood spice, and a hint of pine needles. On the palate, it offers round, soft tannins balanced by fantastic acidity, creating a vibrant yet smooth mouthfeel. The combination of fruit, spice, and freshness evokes the crisp, invigorating air of a forest stroll, making it both captivating and thoroughly satisfying.

Winemaker | Frigyes Bott

Region | Garam Valley, Slovakia

Variety | Kékfrankos - Blaufrankisch

Viticulture | Organic with biodynamic practices

Soil | Volcanic Andesite with a mix of chalk and clay

Altitude | 250 m

Age of the vines | 10 years

Bottles made | 3300 bottles

Vinification

At harvest the bunches are hand picked and sorted, half of them are gently de-stemmed. These whole berries going to fill the bottom and the top of the fermentation vessel. In the middle Frigyes puts some whole bunches just like a “Hamburger”. With this “semi-carbonic” method he is able to extract the delicacy of the fruit and soften the sometimes firm tannins of Blaufrankisch. After about 2 weeks of fermentation, it is pressed in a basket press and the juice is transferred to 500l Zemplén oak barrels. This is where it ages on the lees for 8 - 10 months. Bottled unfiend, unfiltered with a pinch of So2 before bottling.