Rosé Kékfrankos, 2019

The main motivation at our winery is the love of wine. During cultivation of grapevine and production of wine is really important to honor nature and preserve our tradition in every workflow. The olds wise observation means more than any description of technologie for us. We cultivate the grapes in traditional way, chemical treatment is confined to minimum and only use the basic compound occuring in the nature (sulfor, copper). We work with strong yield restriction (minimum 0,5kg/grapevine – maximum 2kg/grapevine), do not use herbicede at all, keep wine row and spaces clean by hand and machine work. We start harvest at full maturation, in consonance of historical harvest dates. As we do everyting to produce high quality grapes, we could say, that the wine nearly make itself. We don’t have anything to do, just leave nature make its job and care not to ruin it. The white wine, rose and siller are fermented and matured in oak barrels. The red wine is fermented in tank on skin (30, 50 or 70 days), than the wine is pumped out, without any pressing to oak barrels and aging period starts. Important, that we do not use wine press only special roller and the point is in it that we get as much liquid from the berries only as come itself without pressing. Excipient and additive are not included during wine making, only one we use is sulphur which could be found in the nature. Try to keep our wines on low-sulphur or even sulphur free (wines made in 2013, 2015 and 2016 are fully sulphur free).