Wine making
Early harvest, bunch selection, destemming. Pressed in traditional Kossuth press. Must settled in stainless steel. Spontaneous fermentation in 500-l barrels (one- or two-year-old Kádár Hungary). Aged on lees till bottling. Low total sulphur (cc. 60 mg/l).
Wine tasting
“Clean, refined yeasty aroma with the light character of Hárslevelű. Linden flower, honey and a vegetal hint form the wine’s backbone. On tasting we feel the distinct acid backbone complemented with refined elegance. Good balance, the finish is long and substantial. Its minerality make it truly complex.” (Gabriella Mészáros)
Lot details
| Variety: | Hárslevelű |
| Vineyard: | Mád, Nyúlászó vineyard |
| Planted: | around 1960 |
| Ground: | rhyolite tuff |
| Harvest: | 28th September 2017 |
| Alcohol: | 12.5 % vol. |
| Sugar: | 0 g/l |
| Quantity (litre): | 136 |
| Quantity (no. of bottles × ml): | 180×750 |
| Estimate/bottle (HUF): | 5500 |
| Estimate/bottle (EUR): | 18 |
