Palate

In the past, the backbone of bull's blood was Kadarka, today it is Kékfrankos. We work with both, we have smuggled back into the wine the spice of bull's blood from a hundred years ago, the menoir, and the silky roundness is provided by pint noir.

Harvest

5500 capital/hectare

Winemaking

We ferment each batch separately in oak vats, and then after a year of aging, we blend the wines in 10 hl oak barrels.