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Peter Wetzer, Kékfrankos (2020)

Peter Wetzer, Kékfrankos (2020)

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Kékfrankos (Blaufränkisch) grapes are destemmed and fermented in open vats for 18-22 days on the skins, with some manual punching down. The wine is aged in 300-1000 liter used barrels with the lees. The wine is unfined and unfiltered, and has a small addition of sulfur at bottling.

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