Michael Wenzel makes a wonderful red made of 70% Blaufrankisch and 30% Pinot Noir from the family's estate which has been around since 1647. This enticingly bright red blend has that "just picked" ripeness and good acid to get your "natural wine" freak on, while remaining clean. This style of winemaking for Franky is a throwback to when Michael's grandfather would make red wine that was not overtly fruity nor over extracted-- just fun, fresh, and pure. A third of the grapes in this Pinot Noir and Blaufrankisch cuvée undergoes carbonic maceration. The rest is 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 detected. Serve chilled and serve often. 12.5% ABV.
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