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The 20-year-old Kékfrankos vines of the Alsónána terroir vinified traditionally. The hand-harvest was followed by bunch selection, then fermentation by cultured yeast was carried out in open vats, with 7 days of skin contact, followed by 14 months of ageing in used 500-litre Hungarian and French oak barrels.
An elegant Kékfrankos with fruity character, taut acids, soft tannins, and lovely balance between ripeness and alcohol.