The old, autochthonous variety Kadarka has a feather-light taste and spicy aromas that make it a brilliant gastronomic companion. The Heimanns have planted new clonal selections of the variety. Through precise and light-handed vinification, they show Kadarka in an unadulterated and sophisticated way.

Spontaneous fermentation in stainless steel and cement fermenters, with 20-30% whole bunches. Delicate extraction with daily 2x pigeage or pump-over. Pressed without pumping after 10-15 days of skin contact. Spontaneous malolactic fermentation. Ageing for 4-6 months in cement tanks. Estate bottled without fining, but with a fine filtration.