Blaufrankisch from bush-trained and cordon-trained vines, in the Mária Valley, planted in 2009.
Macerated whole cluster in an open vat for two weeks. During pressing, some berries broke while others stayed whole, allowing part of the fermentation to take place inside the intact berries. After pressing, it ages in barrels for 10 months on lees. Bottled without added sulfur. It is aromatic and fruit-driven, with notes of ripe cherry and dark berries.
It would be hard to find a more explosive personality than Zsolt. And there is nothing more honest than wine: it carries the unmistakable imprint of the person who made it.
Zsolt’s approach may seem radical at first glance: skin fermentation, extended aging on the lees, aging under veil, bottling with lees, and zero added sulfur. Yet in many ways, these methods are not modern at all. They are among the oldest and most natural ways o...
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