Type of wine: Dry red
Grape varieties: Kékfrankos
Alcohol: 13%
Acidity: 4.7 g/L
Residual sugar: 1.4 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: 3000 HUF / 7-8 EUR
Ruby red in the glass, the nose is characterized by notes of cherries, red fruit and pink pepper accompanied by delicate spicy hints of hot pepper. A vibrant palate delivers refined tannins with good freshness and an excellent finish. Ideal to pair with typical Hungarian dishes with paprika, and meat based first courses or entrees.
