Type of wine: Dry red

Grape varieties: Cabernet Franc

Alcohol: 13.5%

Acidity: 4.7 g/L

Residual sugar: 1.6 g/L

Terroir, vineyard: Mőcsény

Technology: Harvested grapes are brought to the cellar where the clusters are carefully selected, and destemmed. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of 28 °C (82 °F) for 14-16 days, then the grapes are gently pressed. Once malolactic fermentation is completed, the wine is transferred into Hungarian oak barriques, where it ages for 14 months.

Serving temperature: 16–18°C

Food pairing: Pairs perfectly with meat like roasted pork, meatballs in tomato sauce, beef burgers and cheese like goat cheese and blue cheese. Try it also with a juicy quiche lorraine.

Ex-cellar retail price: 5900 HUF / 14-15 EUR