Elegant yet deeply expressive, this Blaufränkisch evokes the feeling of a winter walk through a quiet forest. Aromas of fresh blackberries and wild bramble intertwine with warming wood spice, crushed herbs and a subtle hint of pine. The palate is supple and beautifully balanced, with fine, rounded tannins and vibrant acidity creating a seamless, flowing texture. Juicy red and dark fruit meet a gentle savoury edge, resulting in a wine that is both energetic and composed, with a long, precise and satisfying finish

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

The grapes are hand-harvested and carefully sorted, with a portion gently destemmed while the rest is kept whole bunch. Fermentation is carried out using a layered “hamburger” technique—whole berries at the top and bottom of the vessel, with whole clusters in the centre—encouraging a gentle semi-carbonic maceration. This approach enhances fruit purity and finesse while softening Blaufränkisch’s natural structure. After around two weeks of fermentation, the wine is pressed in a basket press and transferred into 500-litre Zemplén oak barrels, where it matures on its lees for 8–10 months. Bottled unfined, unfiltered and with a small addition of SO₂, it is a pure and vibrant expression of site and variety.