Sopron is a region in the West of Hungary famous for it's Kekfrankos. Here it has a ruby colour with violet tinges. Concentrated aromas of black currant, black cherry, liquorice and pepper. On the palate juicy black fruits as per the aroma plus prunes and juniper. Harvested by hand, carefully destemmed, manually punched down, fermented on the skins for twenty one days. Spontaneous malolactic fermentation. Aged for one year in Hungarian and Austrian oak barrels, 70% in 2-3year old and 30% in new barrels.