Kisfiam - “my little son” in Hungarian – is Marcell Bukolyi’s tribute to his father, who, Marcell admits, still calls Marcell “kisfiam.” This red blend is elegant and balanced, with acids characteristic of Eger’s volcanic terroir. The wine is medium-bodied with red and black fruit and spice notes on the palate. Varietals: Kékfrankos (Blaufränkisch), Cabernet Franc, Merlot, Pinot Noir. Natural fermentation methods, with native yeasts in 1,000 liter open vats and manual punch- down. Aging in new and second-use Hungarian oak. Natural wine. Very low sulfites added. No fining or filtering. Alcohol: 13%
About the winemaker
It was on the Nagy-Eged hill, Hungary’s tallest peak famous for winemaking, where Marcell’s father purchased 45 hectares in 2000, when the land was mostly still overgrown from disuse during the communist era. Today Marcell runs the family winery, producing high-quality natural wines from these and neighboring lands. Marcell describes his winemaking process as “well thought-out, stable, and slightly romantic,” refusing to use pesticides and making his wines using traditional techniques. He studied viticulture in Hungary and abroad, and worked in Napa and the Rhone Valley.