Get to know our new vintage now, and since it is still very young, decanting is recommended. The longer the better.
Following the hand harvest on october 9th, the grapes were given a maceration period of one month in open wooden barrels.
During the initial fermentation period we did pump-overs two to three times a day.
Both the alcoholic and malolactic fermentation occurred spontaneously.
The wine matured in small Hungarian and French oak barrels for 20 months. Afterwards it was bottled unfined and unfiltered with a low does of sulphur.
Grown, produced and bottled :
WASSMANN PINCE BT.
Susann Hanauer and Ralf Waßmann, Fő utca 42, 7766 Pécsdevecser, Hungary.
Alcohol: 13,91 % V/V.
Sugar: 1,0 g/l.
Acidity: 5,7 g/l.
Total sulphur: 32 mg/l.
Cabernet Franc 2016 DHC Villány
Style: Red / Still / Dry / Unfined / Unfiltered / Vegan
Biodynamic Wine. Controlled and certified by Biokontroll Hungária Nonprofit Kft. HU-ÖKO-01 and Demeter International.