Kékfrankos is a traditional local variety that has the tendency to overproduce when left unchecked thus compromising quality.

We knew though, that by drastically reducing yields, we could obtain wines of superior quality. We used the A 4-1 clone.

We plan to keep our yields at or below 7 tons per ha by pruning and also by removing extensively grape bunches during the growing season.

We ferment our Kékfrankos in stainless steel vats with temperature control.We leave the wine on the skins for a month.

The wine is aged in 50-80% new Hungarian oak 225l barrels for 12 months.

Again, only the wine from the best barrels makes it into the blend.