Our winery and vineyards are located on the southern slopes of Vinica
Blue Frankish SELECTION
2023
Blue Frankish is one of the defining red grape varieties of the Hont region, it likes a cool climate, and its low tannins allow it to develop a beautiful fruity character every year even with less sunshine. Our style is based on cherry fruitiness based on good acids, which is complemented by a black peppery character thanks to the old clones. We treat barrel aging delicately, we only use it to add a slight vanilla and smoky aftertaste, which rounds off the end of the sip and further increases the velvety effect in harmony with the tannins. Over time, forest leaf notes develop at the end of the sip thanks to the volcanic subsoil, but ripe and overripe fruitiness will always prevail.
Blue Frankish SELECTION 2023
dry
- Retail price with VAT: 15,00 €
- Limited edition: 4012 bottles
- Subsoil: Volcanic
- Vineyards: Hugyika, Pacso, Őrhegy, Malom megett
- Altitude of vineyards: Above sea level from 250 m to 350 m
- Age of vineyards: 40 years
- Grape per vine: 1,0 kg/vine
- Grape juice sugar level: 21 NM
- Fermentation method: Natural yeast fermentation
- Style of wine: Oxidative
- Barrels: Barrique 225 L – 1th filing
- Barrel producers: Antinori barrels
- Length of maturation: 3 months
- Alcohol: 12,50 %
- Total acidity: 6,71 g/l
- Extract: 27,6 g/l
- Residual sugar: 2,1 g/l
- Size: 0,75 L
Fermentation of red wine
We inherited the secret of red wine fermentation from grandfather, always fermenting it on its skins in a large vat. As a result of the fermentation, carbon dioxide is formed, which pushes the crushed berries of the grape to the surface of the fermenting wine. In order to achieve the appropriate color depth, fruitiness and flavor complexity, the skins must be pressed back into the fermenting wine several times a day. This will prevent it from becoming moldy or pickled. This usually lasts 16-18 days, and when we see that the skin of the grapes no longer breaks to the surface, the wine is ready and fermented. This is now done in a modern red wine fermentation vessel, which, according to the settings, pushes the skin back into the fermenting wine at night and regulates the fermentation temperature. One of the basic secrets of red wine intended for barrel aging is to carry out malic acid decomposition. With the addition of a special bacterial culture, malolactic fermentation starts, and the bacteria turn sharp malic acids into lactic acid. Thanks to this, we get a rounded wine, which certainly craves a fine barrel aging.
Junibor - Association of young winemakers
It was founded with the aim of creating a community that ensures the professional development of the future generation of winemakers. The most important thing for us is to help each other and thus make better and better wines that are loved by consumers. In addition to our own learning and further development, it is not a secret that we also want to be able to appeal to our own generation in the matter of cultured wine consumption and wine culture, so we put a lot of emphasis on maintaining contact with young wine drinkers.
HONT - Regional product
We are growing the grape on the territory of the historic Hont county, which trademark ensures that the product is made only from grapes grown in the Hont county. We further tightened this regulation for ourselves, according to which we only work with grapes harvested from Vinica. This guarantees that you will get the best from the treasure of Hont county, from Vinica.
