Cabernet Franc 2020
Classification: Dry red wine
Wine families: Low intervention
Sugar content of must: 23 °NM
Date of harvest: 29th October 2020
Alcohol by volume: 13,5 %
Residual sugar: 2,2 g/l
Acidity: 5,1 g/l
Vineyard: Szentlászló Vineyard (Bátorove Kosihy, Slovakia), organic farming and biological protection
Soil: loamy, clay, loess soil, in some parts sand
Winemaking process: hand – picked, spontaneous fermentation at 23 °C with hand punch – downs, soft pressing, spontaneous malolactic fermentation and maturation in 225 l hungarian oak barrels, 16 months sur lie, bottled directly from the barrell without filtration or clarification
Aroma and taste: Stronger cherry color. Delicate aroma, the most noticeable are violets, cherry and chocolate, which also accompany the sip. Tannins are soft, elegant. Harmonious and rounded wine, in the aftertaste smoke, vanilla, chocolate. Any precipitation of tartar crystals or sediment that may appear is the result of natural process, it does not reduce the quality of the wine.
Food pairing: simple cuisine meat – especially various pates, bacon, salamies and sausages – beef goulash, spaghetti bolognese, BBQ and mint as spices, camembert and harder cheeses
Serving temperature: 12 – 14 °C
Bottle maturity: 2 – 6 years
Capacity: 0,75 L
