FERMENTATION AND AGING
Fermented in 225L used barrels with selected yeast. Yeast was carefully chosen for its neutral profile to allow for the grape varietal’s flavor qualities to dominate. Following fermentation, 1 month of battonage on fine lees. Wines matured quickly in 2015; bottling occurred after just 6 months of aging.
Alcohol percentage: 13.26
Total acid (g/l): 6.1
C6 sugars (g/l): 1.3
SO2 at bottling: 162 mg / 29 mg
Hatalos vineyard is comprised of two sections although only Furmint grapes are cultivated on both. The 5 acre plot located higher on the slope was replanted in 1998. The lower-laying plot was planted in 1970 with a replanting planned for 2017, also on 5 acres. Hatalos faces southeast on steep terrain. Volcanic subsoil, primarily of andesite, with topsoil heavy in broken rocks. Located near the river Bodrog. Rows are 10 feet apart, and individual vines are planted 3.5 feet apart.
VINTAGE AND HARVEST
2015 was an excellent vintage with a dry, hot summer. Ripening occurred relatively early and resulted in high-quality grapes with a desirable acid to sugar ratio. Harvested by hand in the last week of September with yields of about 1.5-2 kg/vine. Grapes were destemmed, gently crushed, then allowed to rest for 12 hours. Aged in barrels.
$ 27.00 $162.00 / 6 pk