Notes from Danch and Granger:

"This is essentially a “Siller,” which is in between a light red and a rosé. More tannins than a whole cluster press, way more acidity due to the earlier picks, and more aromatics as well. It’s also the result of 8-10 harvest passes, multiple processing methods, and all with super gentle pressing. The Kékfrankos and Zweigelt come from the cooler clay heavy Diófás vineyard."

"The first 3-4 harvest passes of the Kékfrankos and Zweigelt were all whole cluster pressed, foot trodden and then soaked for a few hours. The subsequent picks were mostly the same but the soaking time steadily increased. The late ripening Kadarka was carbonically macerated for a few days. All of the fruit (including a splash of Olaszrizling for good measure) was layered in the same large tank and eventually co-fermented until dry and bottled unfiltered. We wish we could have enough of this to drink all year."