This wine showcases a pure, natural expression of the Villány terroir. Hand-harvested grapes fermented spontaneously in open wooden fermenters for one month, with gentle manual cap management. It underwent malolactic fermentation naturally and aged for 17 months in used Hungarian and French oak barrels in a traditional earth cellar. Bottled unfined, unfiltered, and minimally sulfured, it was released after two additional years of bottle aging.
“Cabernet Sauvignon is one of the well known, but also one of the most demanding red grape varieties. Pure Sauvignon is very rare in Europe because it is usually very difficult to make a harmonious wine from this variety. Here in Villány, however, Sauvignon has such optimal conditions that it ripens so well that we can make very balanced varietal Cabernet Sauvignon. We also remove the leaves from around the grapes so that the sun can help us to get ripe, smooth tannins and right acidity.”
