Vintage: 2012 was a hot year with scarce rainfall in Eger. Marcell: “it was hard to find a balance between ripe tannins and moderate sugar levels. But when we found the
perfect timing, the grapes were pleasant with excellent flavors.”
Harvest: 2012’s harvest ended in early October. Grapes were picked by hand. Yields were less than 1kg/vine.
Varietals: Kékfrankos (Blaufränkisch), Cabernet Franc, Merlot, Pinot Noir.
Soil and estate: The grapes hail from the Gesztenyés vineyard, which lies in the Southern part of the Eger Wine Region. Vines are 50Y60 years old. The estate is characterized by distinctive volcanic soils and limestone.
Fermentation: Natural fermentation methods, with native yeasts in 1,000 liter open vats and manual punch down.
Aging: Aging in barrels made of Hungarian oak from the Zemplén hills. Aging is conducted in both new and old barrels.
Other details: Natural wine. Very low sulfites added. No fining or filtering.
Awards etc: Presented at the Nobel Prize award ceremony, 2013; Marcell Bukolyi, winner of the Gál Tibor Memorial Prize for Hungarian Winemaker of the Year, 2014
Technical data:
a. Sulphur dioxide at bottling: 34mg/l
b. PH: 3.62
c. Acid (g/L): 5.2
d. C6 sugars (g/L): 1.6 g/l
e. Alcohol percentage: 13.56%
Food pairing suggestions: Medium rare steak, hard cheese.
