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A Kékfrankos from Tihany, from the Lapi vineyard’s tuff and volcanic soil. The Kékfrankos harvested from old vines was spontaneously fermented in vats. After pressing, the new wine that was fermented on the skins was put into five-hectolitre barrels for 10 months of ageing. A characteristic, flavour-rich, medium-bodied wine with forest berries and lively acidity.