Kőszegi Kékfrankos/Blaufränkisch, unfiltered, unclarified, spontaneously fermented natural wine.
Kékfrankos for four seasons: it hides the serenity of spring thanks to its bright, floral scent and fresh acidity. It has the warmth of summer, the crunchy flavors of ripe forest fruits. It contains the spices of the autumn vineyard and the distant aromas of the quarter-filled barrel, which only provide a framework for this complex wine. Finally, thanks to its mineral, salty finish, you can discover those minerals that are visible on the winter soil only when the vine rows are not covered by vegetation.
The "Szultán" Kékfrankos plantation is located on the Sultan hill, which is our newly planted Kékfrankos plantation closest to the city. According to legend, in 1532, the sultan watched the siege of the city from this vineyard, and with a heroic struggle stopped the war advancing on Vienna. The old town and the castle are clearly visible from the vineyard.
Since this is the closest of the mountain vineyards to the city, and therefore the lowest, this area wakes up the earliest in spring. This area is the first to reach the ideal must level and acid structure for the harvest. Its acid structure differs from that of our other Kékfrankos.
The area is extremely mineral-rich, often half a meter below the thin topsoil, the soft shale rock forming the spine of the mountain emerges. Perhaps thanks to this, the vines planted in 2016 are slowly coming into fruition here. Since the harvest is always small, the grapes and thus the wine are very concentrated.
Its fragrance contains floral and spicy notes. The taste is dominated by ripe red and black fruits, forest fruit spiciness, to which the barrel only gives a frame. The barrel is a used quarter-fill Francois Fréres barrel, in which the wine matured for 11 months. The wine is complex and long. The fruity flavors are replaced by a cool mineral, salty finish.
The grapes were harvested in mid-October, and after a week of cold soaking, fermentation started spontaneously. It was left on the skins for about three weeks, then gently pressed. Sulfur was added after malic acid decomposition, 30mg/l. We bottled it by gravity. The total sulfur content of the wine is 10 mg/l. Alcohol: 13.06%.