We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
Type of wine: dry red
Grape varieties: Kékfrankos
Terroir, vineyard: Lapi in Tihany (basaltic tuff)
Protection of origin category: Balatonfüred-Csopak PDO
Technology: After the manual harvest, the healthy, partly destemmed grapes were placed in open vats followed by 3-4 weeks of fermentation with indigenous yeast, then 24 months of ageing in 500 l Hungarian oak barrels. The wine is unfiltered and unrefined.
Bottled quantity: 700
Retail price in Hungary: 15-17 €
Alcohol: 12,5% V/V
Acidity: 6,5 g/l
Residual sugar: 1,3 g/l
Extract: 25,7 g/l
Story:
Homola was one of the first producers who introduced a pure Tihany Kékfrankos.
This unfiltered Kékfrankos is the fruit of a 30-year-old vineyard in Tihany Peninsula on the shore of Lake Balaton. A real volcanic wine as here the soils are mainly composed of basaltic tuff. The wine was fermented spontaneously in open-vats and aged in large barrels for 24 months. The result is a handcrafted charming and complex red wine with an elegant acidity and a long finish.
