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Bramble fruits with citrus and grassy undertones from the hops.
BLAUFRÄNKISCH - 2019
Weninger's name is steeped in a history of winemaking. Right on the border between Austria and Hungary lies Sopron. Franz took over the Hungarian operations of the family estate after some time in California and instantly got to work. Moving away from commercial yeasts and working with his father has been certified biodynamic on either side of the border since 2006.
Not quite a wine nor a beer but something extremely delicious in the middle. Franz has wild hops growing alongside a fence on one of his vineyards in Sopron, Hungary and decided to experiment a little with a batch of Blaufränkisch. Fermented in amphora, the hops are added during the fermentation to achieve a very light, refreshing and zingy rosé.