CABERNET FRANC & BLANC 2025

Two different varieties, one shared story.

In this wine, a rarely seen side of Cabernet Franc meets a new discovery. I have always been fascinated by what lies beneath the grape’s skin: what can a red grape variety offer when we approach it in an unconventional way? The freedom to experiment has led me to another question, too: what might the white wine of the future look like in my cellar?

There is something special about this wine: Cabernet Blanc has been vinified in Hungary for the first time, making its debut among my wines, for now blended with Fehér Franc. In 2025, the two varieties take the stage together. In the 2026 vintage, however, Cabernet Blanc will step into the spotlight on its own. For now, we can taste the beginning of their shared story in Cabernet Franc & Blanc 2025.

As vintages grow warmer, making Fehér Franc is becoming increasingly challenging. I can imagine a time, a few years from now, when Cabernet Blanc takes its place and becomes the signature white wine of my cellar.

My story with Cabernet Blanc began in Germany. I first came across it in a gene bank, and it was love at first sight. I was so taken with the variety that I became the first to plant it in Hungary.

This disease-resistant grape variety is a cross between Cabernet Sauvignon and Regent. Now in its third year, the vineyard has once again proved its resilience, showing remarkable vitality despite minimal plant protection. Wildlife helped itself generously to the crop, but the grapes that remained ripened beautifully.

Tasting Notes

Aromatic, with notes of peach, lychee and Asian pear. Ripe, fleshy fruit meets delicate minerality and a hint of vanilla. A rounded, elegant palate, lifted by refreshing acidity and ending in a harmonious finish.

Winemaking & Ageing

Vinifying Cabernet Franc as a white wine calls for particular care. We hand-harvested the grapes before full ripeness and processed them in the early morning, while they were still as cool as possible.

The Franc was made from the first grapes to arrive at the winery that morning, when temperatures were at their lowest. Working quickly and keeping the grapes cold helps limit colour extraction. We used only the free-run juice, allowing the wine to retain its vibrant acidity and delicate aromas. No malolactic fermentation took place.

The Cabernet Blanc matured in a second-fill barrel. The two wines were blended and bottled in June, after eight months.

• Blend: 2/3 Cabernet Franc, 1/3 Cabernet Blanc
• Wine style: Dry premium white wine
• Vintage: 2025
• Alcohol: 13.5% vol.