Vino Magula Rosenberg Frankovka
4 in stock
Region: Malokarpatská, Slovakia
Viticulture: Organic and Biodynamic
Grape varieties: 100% Frankovka (Blaufrankisch)
Vino Magula Rosenberg Frankovka is a spicy and well-aged Frankovka also known as Blaufrankisch. It combines elegance with intensity and velvety smoothness with robust structure. Wine aged for 24 months in both old and new barrique barrels, then rested for 12 months in bottles before being released.
Song: Follow Me by Muse
Black Plum, Blackberry, Blueberry
Room Temperature (63°–67°)
Very Low Sulfur (less than 20mg/L)
4 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Vino Magula Rosenberg Frankovka
Vino Magula Rosenberg Frankovka is a spicy and well-aged Frankovka (also known as Blaufrankisch.) It combines elegance with intensity and velvety smoothness with robust structure. Wine aged for 24 months in both old and new barrique barrels, then rested for 12 months in bottles before being released. Treated with sulfur just once, before bottling. Very drinkable now, but with lots of aging potential.
About Vino Magula
In the foothills of the Slovakian Malokarpatská or the Little Carpathians, Vladimír Magula and his family have been making unique and complex natural wines from local grape varieties for over a decade in their village of Suchá nad Parnou. Their dedication to regenerative farming is demonstrated through their vineyard’s organic certification and additional biodynamic practices, but their agricultural integrity and meticulous grape selection are evident in the finish of each glass. Decadent red Frankovka wines are prized by the estate, but their lesser-known experimental vinifications are what make a tasting with Vladimír so outstanding.
Magula is a revival of a family vineyard that was founded in 1931 by their forefather Joseph Husar. Husar was originally from the north of Slovakia but purchased a summer house and farm outside of Trnava after visiting the region to start up an insurance office branch. Surrounded by vineyards, he was influenced to plant his own and learn how to raise the vines of his own accord. Instead of trying to maximize land use which would result in more manual labor, he would increase the distance between vines to accommodate shoulder space for a horse and plow; although entirely practical, it was considered radical by his neighboring vigneron.
Farming collectivization started in the 50’s and within a few years most farming land, including Husar’s, was stolen by communist cooperatives. The decisions of what happened to any one plot of land typically depended on the co-op chair’s priorities, but in Husar’s case, the vines were destroyed and replanted with rotating cash crops like corn that were completely unsuitable for the terrain.
After the Velvet Revolution in 1989, the new democratic state offered a restitution program that would validate real estate property ownership. This allowed Vladimir’s grandmother, Magdalena Magulová, who witnessed the destruction of her father’s estate, to claim her old family home. Having experienced her father’s winemaking achievements, she lived to see her son and grandson carry on her heirloom winemaking tradition. In 2007 they planted Frankovka vines on the same plot where her father’s vineyard once stood.
In the Vineyard and Cellar
Vlad Junior manages the cellar and vinification with the creative consultation of his mother Katarína, and Vlad Senior maintains the family’s treasured vineyards between the Rose Valley and Wolf Valley of Suchá. They are currently producing upwards of 24,000 bottles all from 8 hectares of organic estate-grown grapes.
In reflection of their forefathers’ unique and considerate spirit, they decided from the start to make expressive wines from thriving soil. Magula started its conversion to organic in 2012, then received its certification in 2015, and is now working towards biodynamic certification. Frankovka is the grape variety they hold closest to heart, but they equally love all of the varieties that they make a plethora of cuvées from Hron, Rosa, Dunaj, Devin, Modry Portugal, Veltlín, Welschriesling, and Traminer varieties. Their second largest vineyard is made up of over 400 individual massale selections of Pinot Noir.
In their cellar, they make their wines with amphorae, steel tanks, or oak barrels. All fermentation occurs spontaneously, with no filtration or fining at any time, and the only additive used is minimal sulfur dosage before bottling in only some cuvées. In addition to his “Unplugged” Frankovka, where the wine is made with no means of machines, Magula recently excluded electric pumps in production and made everything exclusively by use of gravity.
Each vintage that Magula releases continues to become more developed and interesting than the last and we are interested in not only witnessing how the winemaking develops over the years but also how these delicious wines will taste in their bottles after a decade of aging.