FERMENTATION AND AGING
Grapes were harvested at the lowest possible yield from several parcels, and vinified separately. Fermentation and aging occurred in both used barrels and in stainless steel tanks. Wine was blended immediately before bottling, and bottleaged for 2 years prior to release.
Alcohol percentage: 13.5
Total acid (g/l): 6.9
C6 sugars (g/l): 4.5
SO2 at bottling: 117 mg / 24 mg
The grapes were harvested in Holdvölgy, Nyulászó and Becsek vineyards, all featuring clay topsoil with crushed rhyolyte on a bedrock of tuff. With vine roots penetrating deep into bedrock, this wine features a mineral touch both on the nose and palate.
VINTAGE AND HARVEST
Summer was optimal for berry development, resulting in a balanced ripening process. Gradually decreasing temperatures in September aided the harmonious concentration of fruit. Harvested in several phases, from mid-September through early October.
Double Gold medal
San Francisco International Wine Competition – 2016
$ 24.00 $144.00 / 6 pk