Grapes are hand harvested, de-stemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 2 years ageing in 500 to 1500-litre barrels and is bottled without fining or filtering and no addition of sulphur. - Notes from the importer, LoFi Wines.
This some seriously dark, dense, powerful stuff. A great example of what old vine Blaufrankisch can look like. Think somewhere between Central Otago pinot noir and Northern Rhone syrah. - Notes from Milton Wine Shop