This is 100% Blaufrankisch, from three different vineyards in Nectenmarkt with the most distinctive soils of limestone, slate and granite. Nose of This is a medium-bodied rustic red that echoes feelings of the Northern Rhone. On the palate is Cherry, iron, marzipan, and brambly red fruit. Non-filtered and no fining. Natural wine.
"The word Kolfok has it's origins in a regional dialect and describes a person, critical to common thoughts - an unconventional thinker. Some parts of the vineyards are directly at the border of Hungary, especially the town Neckenmarkt shows an unique combination of alpine soils and Pannonian climate. In the middle of the Oedenburger Valley, Neckenmarkt is located at a relatively high altitude, the vineyards are up to 500 meter above sea level with a smorgasbord of soils coming into play. In the higher parts soils range from schist, gneiss to limestone, and in the lower vineyards from ferrous loam to volcanic clay.
Says Stefan: "I want to show those exceptional conditions in my wines. That's why I work natural both in the vineyards and in the cellar. To prevent mono culture the vines are growing organically together with other herbs and plants. In the cellar it's very easy - the wine leaves the press without the use of pumps into local oak barrels which can be from 600 liters (Halbstueck) to 1200 liters (Stueck), this is where the stays without fining, moving or even sulfuring. At the optimum time they are bottled unfiltered with a minimal addition of sulfur."
"The word Kolfok has it's origins in a regional dialect and describes a person, critical to common thoughts - an unconventional thinker. Some parts of the vineyards are directly at the border of Hungary, especially the town Neckenmarkt shows an unique combination of alpine soils and Pannonian climate. In the middle of the Oedenburger Valley, Neckenmarkt is located at a relatively high altitude, the vineyards are up to 500 meter above sea level with a smorgasbord of soils coming into play. In the higher parts soils range from schist, gneiss to limestone, and in the lower vineyards from ferrous loam to volcanic clay.
Says Stefan: "I want to show those exceptional conditions in my wines. That's why I work natural both in the vineyards and in the cellar. To prevent mono culture the vines are growing organically together with other herbs and plants. In the cellar it's very easy - the wine leaves the press without the use of pumps into local oak barrels which can be from 600 liters (Halbstueck) to 1200 liters (Stueck), this is where the stays without fining, moving or even sulfuring. At the optimum time they are bottled unfiltered with a minimal addition of sulfur."
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