Winery Font PincészetKékfrankos
Red wine
This wine generally goes well with
Details and technical informations about Winery Font Pincészet's Kékfrankos.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Informations about the Winery Font Pincészet
The Winery Font Pincészet is one of of the world's greatest estates. It offers 14 wines for sale in the of Kunság to come and discover on site or to buy online.
The wine region of Kunság
The wine region of Kunság is located in the region of Duna of Hungary. Wineries and vineyards like the Domaine Pieroth or the Domaine Frittmann produce mainly wines white, red and pink. The most planted grape varieties in the region of Kunság are Cabernet franc, Cabernet-Sauvignon and Riesling, they are then used in wines in blends or as a single variety. On the nose of Kunság often reveals types of flavors of cherry, black fruit or oak and sometimes also flavors of non oak, tropical fruit or vegetal.
The wine region of Duna
Hungary/Balaton/badacsony">Badacsony is a tiny, traditional Hungarian wine region on the northern shore of the southern end of Lake Balaton, Central Europe's largest lake. It shares its name with both the mountain which dominates the area and a Village of around 1000 inhabitants. A wide range of red and white wines are made here from a wide portfolio of both local and eastern European speciality Grape varieties, plus more internationally popular wine grape varieties. The latter include Pinot Noir, Chardonnay, Merlot, Syrah, Sauvignon Blanc, Riesling and Muscat Ottonel.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
