From the importer: A co-ferment of Cabernet Franc, Cabernet Sauvignon, Furmint. Everything is left on the skins for 2 weeks, stirring by hand every morning, and then pressed with 100+ year old wooden
basket press. Everything is moved by hand, no pumps, no SO2 added, and no CO2 or dry ice. Aged for a year in Speidel tanks (high micro-oxygenation) then bottled by gravity. This was not picked early for an easy glou-glou co-ferm, but is instead a lively and pungent wine that eventually will be rerecognized as something truly special by Hungarian Wine Law.
