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Kékfrankos Spern Steiner, 2015

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vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 14 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
I grew up in a winemaker family and while working in the wine industry I also studied intensively the world of wine. It made me realize the big difference between the wines close to nature and the ones which are influenced by the industry. The ideal wines for me have personality and identity, delicate wines with character influenced by their origin and heritage with traditional grape varieties which translate the sense of place. In 2007 I purchased five different vineyards around the town and wine region of Sopron located in the North West of Hungary, which has a long history in quality wine making . Sopron (Ödenburg) used to be the capital of today’s Burgenland of Austria and therefore it’s no wonder if the traditional variety is Kékfrankos (Blaufränkisch). Sopron had listed already in year 1685. 108 differnet vineyard polts in 8 tax categorys.That is one of the oldest classification we know about.Today I work on 2,5 ha with Kékfrankos on five different vineyard plots. I look for very healthy soil, work is done often as possible by hand, covering the vineyards with natural flora and a minimum spraying with sulphur, nettle tea and copper. Often only twice a season. No tilling and trimming, minimal intervention is the philosophy. All the vineyard plots are picked and fermented separately, the vineyard soil which is dominating by slate are bottled as single vineyard wine. I work in a historical cellar which belonged for more than five generations to my family. It has a perfect microbiological flora. When I was searching for the perfect white grapes, I found a 100 year old fieldblend on an ancient volcano 80km in the south from Sopron called Ság and another parcel, Furmint on it, this are the grapes for my Ság white, fermented and aged in cask in the same cellar as the reds.
  • Sopron, Hungary
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