Founded in 2008, Martinus has grown from a 0.5-hectare ‘small cellar’ to a 13-hectare family estate. But everything is still handled by Marci Ruppert – he and his partner do everything around the cellar and in the vineyard by themselves, mechanizing as many processes and as much work as possible.

Organically grown Kékfrankos grows on most of their plots, from which their only rosé is made. The raw material comes from Tagyon Hill, from several plateaus, from limestone and red sandstone soils. For the sake of harmony, they do several harvest dates, the different parcels are fermented separately, and are blended before bottling.

It’s a fresh, slightly spicy, vibrant rosé, with strawberry notes, a long palate and grapefruit on the finish.