An elegant, light-footed red with a vibrant, juicy core and refined structure. The nose shows lifted red berries, sour cherry and delicate spice, layered with subtle earthy undertones. On the palate, it’s fresh and fluid, with silky tannins, gentle texture and a lively acidity that keeps everything in motion. A touch of carbonic maceration brings brightness and drinkability, while the lees ageing adds depth — a beautifully balanced, effortlessly drinkable Kékfrankos.

Winemaker | Nagyváradi Péter

Region | Balatonfüred–Csopak, Hungary

Variety | Kékfrankos (Blaufränkisch)

Style | Red

Viticulture | Organic

Soil | Limestone & clay

VINIFICATION

Hand-harvested fruit, with around two-thirds whole bunch pressed onto the remaining whole clusters. The combined must ferments together in open vats for around 12 days, allowing for gentle extraction and a semi-carbonic maceration. After pressing, the wine is transferred to a mix of French and Hungarian oak (225L–500L) and aged on lees for around 9 months. Bottled without fining or filtration.