The Cabernet Francs from Hungary—particularly from the Villány region—have become, arguably, Hungary’s most important red wines. If a 100-percent Cabernet Franc is produced from grapes grown in the Villány wine region following strict winemaking and vineyard rules (from the yield, to the vinification, and the ageing), then it can be labelled as a Villányi Franc, the pride of the region, as either a Premium or a Super Premium. The Super Premium category has the lowest maximum yield requirements (50 hectoliters per hectare). The minimum ageing period is two years, and one of those years must be spent in the barrel. Tamás Riczu, owner and winemaker, aged this wine for 23 months in first use oak barrels, but not just any barrels. He aged parts of the wine separately in French oak barrels, American oak barrels, and Hungarian oak barrels, and then blended them together after aging. This wine was made with the battonage technique (stirring the lees) while it aged in the barrel. Battonage is commonly used with white wines, but rarely for reds. The barrel-ageing in combination with the battonage helped to produce a full-bodied wine with a round mouthfeel, and ripe, soft, and well-integrated tannins. It has concentrated aromas of black currants, cocoa powder, cedar wood, and toffee. This wine will develop beautifully in the bottle or —if you can’t resist the temptation— in the glass. This wine would be a perfect complement for a steak dinner or a richly-flavored stew.