Peter Wetzer Kekfrankos

Vineyard: blend of several vineyards in Sopron: Kanratz, Kogl and Harmler, with loam, limestone and mica-schist soil. Organically managed, planted between 1970-1979

Making of: the grapes are hand-harvested and manually selected, destemmed and fermented in open vats for 18-22 days on the skins, with some manual punching down aiming at light extraction. The wine is then basked-pressed and aged in used 500-liter oak barrels with the lees. Bottled by gravity in May, unfined and unfiltered with a small addition of sulfur.