Cabernet franc  

Fermentation is spontaneous and carried out in open wooden fermenters. The wine undergoes 2 weeks of skin maceration, with manual punch-downs 3-4 times daily. It is then aged  for 12 months in hungarian barrique. Bottles without clarification and filtration.

Alcohol: 13,5% v/v

Sav: 6,3 gr

Extract:  29,1 gr

PH: 3,43

SO2: 5 / 35 ( free/ total )

Szüret:  2021 szeptember 22

Hozam: 50 dkg / tőke

Palackshzám: 1300