Kisfiam - "my little son" in Hungarian - is Marcell Bukolyi's tribute to his father, who still calls Marcell "kisfiam." This is a fine expression of the famous Bull's Blood (Bikavér), with acids characteristic of Eger's volcanic terroir, red forest fruits, and spice on the palate. Unfined and unfiltered. Spontaneous fermentation with native yeasts. Aged in used 500 L Hungarian oak for 6 months. 80% Kékfrankos (Blaufränkisch), 20% Cabernet Franc. Organic farming.