12/12/2022
I started making wine in 2017 with just one barrel in our small underground cellar. I counted it today and the winery currently has 38 barrels, all full of wine from the 2022 vintage. You could certainly call that progress, which is nice to think about. But what is more exciting, what’s happening inside these barrels. Even though I've never had so many slow fermentations (especially of Furmint), I'm liking the vintage more and more with its low alcohol and low extraction, coupled with vibrant acidity. We have to accept that wines evolve at their own pace and go their own way, and that way can sometimes seem long, but if I wanted to make predictable products I'd probably do something completely different.
#自然派ワイン
#초자연와인
