Winery KékajtóKekfrankos
Red wine
This wine generally goes well with
The Kekfrankos of the Winery Kékajtó is in the top 70 of wines of Balatonboglár.
Details and technical informations about Winery Kékajtó's Kekfrankos.
Discover the grape variety: Red Globe
Obtained in the United States (California) in 1957 by Harold P. Olmo and Albert T. Koyama by crossing (hunisa x emperor) with (hunisa x emperor x nocera). It is found in the United States (California, ...), Spain, Portugal, Italy (Sicily, ...), Turkey, Chile, Argentina, South Africa, ... in France, it is not known, registered since the 03.05.2010 in the official catalogue list A2.
Informations about the Winery Kékajtó
The Winery Kékajtó is one of of the world's greatest estates. It offers 3 wines for sale in the of Balatonboglár to come and discover on site or to buy online.
The wine region of Balatonboglár
The wine region of Balatonboglár is located in the region of Balaton of Hungary. Wineries and vineyards like the Domaine Ikon or the Domaine Konyári produce mainly wines white, red and pink. The most planted grape varieties in the region of Balatonboglár are Chardonnay, Merlot and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Balatonboglár often reveals types of flavors of tropical fruit, tree fruit or citrus fruit and sometimes also flavors of red fruit, oak or non oak.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
