30 percent blaufränkisch, 70 pinot noir from which half came from unpruned vines. Harvested very early in the season, followed by a 2 week fermentation and 5 months in old oak, making it easy, enjoyable, but still concentrated
Energetic, sunny and funky, this fresh blend of Traminer and Chardonnay (fermented on skin for 3 weeks), and Feteasca and Sauvignon Blanc (3 day skin contact). Aged in old barrels for 8 months, with aroma's of lychee, mandarin and quince
With this wine Andras and his father went back to the age-old, red-and-white together, all-in-one method. It's a co-fermentation of 3 Pinots, with two thirds fermented on whole bunches. A truly diverse, juicy and fun wine that's between a rosé and red
Made using a method that Andras calls the sandwich method: fermentation on the skins for 4 weeks in layers of crushed-whole bunches altered with layers of crushed grapes. The result is this fun easy to drink energy bomb, with aroma's of pear, figs and tea
