Michael Wenzel's memories of his grandfather's wines from the 50s and 60s, when the family would daily have a glass of red with lunch, inspired him to produce this lighter, fresh and fruity red called Franky, a wine that's not over-extraced and naturally appetizing. About a third of all grapes (parts of both varieties use in the cuvee) underwent carbonic maceration and the rest fermented in open vats. In total the just five days of fermentation and then pressed before the wine went dry to finish fermentation in sandstone amphora and steel tank. The wine received a minimial amount of SO2 (4mg) at bottling, but no free SO2 can be measured. Serve chilled.