Szekszárd, Hungary (SekSard)
Cool continental with dry warm summers
Mainly loess with Terra Rossa
Fermented in large (5000-8000 liter) wooden and stainless steel open vats, 20-25 days of maceration, then aged 8 months in used oak.
Notes & Pairings
Typically harvested a week or two later than Kadarka, the Birtok (estate) Kékfrankos is sourced from younger vines in the Baranya-völgy and an exciting virgin vintage from the Csötönyi-völgy single vineyards. Similar to Kadarka, fermentation was in large (5000-8000 liter) wooden and stainless steel open vats (25% whole bunches), 20-25 days of maceration, twice daily foot trodden and/or pumped over, then aged 8 months (full malo) in used oak. With nearly twice as much maceration as Kadarka, there is far more texture and grip along with more fruit and earthiness to balance. This is a quintessential table red for the appellation in the best way possible.