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Attila Homonna hasn’t even told us where we can find the hidden vineyard from which he harvested this Kékfrankos. What we do know, however, is that it’s an almost 100-year-old plantation at Lake Balaton with basalt tuff base rock, yielding small black bunches that are organically cultivated. The destemmed berries were spontaneously fermented in open vats, then aged in two used five-hectolitre barrels. Spices, slightly sweetish fruits and ripe notes. The lively palate has delightful acidity, slips down a treat and is full of life. Altogether, 1,300 bottles were made of it.