Michael Wenzel's memories of his grandfather's wines from the 50s and 60s, when the family would daily have a glass of red with lunch, inspired him to produce this lighter, fresh and fruity red called Franky, a wine that's not over-extracted and naturally appetizing. It is a cuvee is 30% Pinot noir and 70% Blaufrankisch and about a third of the grapes underwent carbonic maceration. The rest naturally fermented in open vats. After five days the wine was pressed and finished in sandstone amphora and steel tank. The wine received a minimal amount of SO2 (4mg) at bottling, but no free SO2 can be measured. Serve chilled.
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