Glimmer of Hops 2019

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. Notes of bramble and blueberry mixed with citrus and grassy characteristics from the hops.

We have come to hear more and more about beer fermented or aged with grape must but what about the other way around? Wine with added hops, the result is equally as tasty, making for a fresh after-work drink.