Description
Cabernet Franc & Cabernet Sauvignon from a vineyard close to Lake Balaton. The first wine where Bence started experimenting with 'whole cluster fermentation', where fermentation (initially) takes place with the whole bunches of grapes. And that has paid off: complex yet light-footed wine, spicy, a bit chalky, clear red-fruity strawberry aromas, juicy. Delicious, in short.
- Country / Region: Hungary / Balaton
- Winery: Grand vin de Barnag
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Grapes: Cabernet Franc & Cabernet Sauvignon
- In the vineyard: Fully organic farming. Grapes from the warm Vörösmál-Aszófő vineyard close to Lake Balaton. Clay and limestone soil. Hand-picked.
- In the cellar: Whole bunch fermentation in open vats for more than 2 weeks. Then fast pressing and slow fermentation in 225 liter oak barrels. Maturation sur-lie for 1 year in barrels, unfiltered, without addition of So2.
- Quality mark: Vin Nature
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