Heimann Csaladi Birtok, Kekfrankos Bati Kereszt 2019

Among all our Kékfrankos plantings Bati Kereszt is the most protected, North-facing plot, covered from two sides by forest. Ripening and harvest are delayed by 2-3 weeks compared to other vineyards. The prolonged growing season adorns the wines with a more fragile structure and typically delicate, floral aromas. After sorting, the grapes received were partially processed with whole bunches and fermented with our own yeast flora. The fermented grape marc, including the stalks, was fed into the press as gently as possible, so we used a double manual operation with a shovel and a big box instead of a pump. Spontaneous fermentation in a traditional wooden fermenter and some small plastic bins. Delicate extraction with daily 2x pump-over, Pressed without pumping after 5-22 days of skin contact. Spontaneous malolactic fermentation. Barrel aging for 8 months in large, 1000 liter Hungarian barrels
 
No fining and filtration.

"Kadarka Man" that’s how Zoltán Heimann Jr. likes to call himself. The son of Ágnes and Zoltán Heimann completed his studies in Geisenheim, Montpellier and Udine. He got to know international techniques, many different grape varieties and plenty of vineyards at the Mosel, in Tuscany and in Yara Valley. The unmistakable taste of an origin intrigued him evermore. After returning to his homeland in the southern Hungarian town of Szekszárd, he got right down to the autochthonous expression of the region. The delicate Kadarka and spicy Kékfrankos provide him with best material. They strive to achieve an ideal growth balance in the vineyards. Insecticides and herbicides haven't been in use on the estate for many years and a growing number of the Heimann vineyards are cultivated organically. After years of experimenting, organic certification has been initiated this year.

All of the grapes are hand harvested and carefully sorted. To emphasize the delicate fruit and a lower alcohol concentration, only healthy grapes with no signs of over ripeness can get access to our press house. Often are whole bunches used in the fermentation as this technique provides unprecedented freshness and intensity of aromas. Fermentation is done by utilizing ambient yeasts (pied de cuve), with a gentle extraction and manual pressing. In order to shed light on differences between our single vineyards, wines are aged in large, neutral oak barrels or amphorae.