Wine making
The grapes were harvested into boxes on 29th September 2017, then the whole bunches were gently pressed. The must was cooled and settled for one day and then the pure must was fermented with cultured yeast at 18-20°C in 225-l in used oak barrels. Racked once.
Wine tasting
“Clear colour, defined nose although this wine is as yet nowhere near finished. Pear and spices, lively and exciting. Beautiful structure, the acids are expressly lively and dynamic. Notes of citrus and apple blossom are most perceptible in the mouth. Elegant structure, rich world of flavours in the middle of this wine. Very long, mineral and youthful.” (Gabriella Mészáros)
Lot details
| Variety: | Furmint |
| Vineyard: | Mezőzombor, Disznókő Szőlőbirtok, Lajosok-dűlő upper part |
| Planted: | 1985 |
| Ground: | rhyolite and rhyolite tuff bedrock with clay soils |
| Harvest: | 29th September 2017 |
| Alcohol: | 13.34 % vol. |
| Sugar: | 1.8 g/l |
| Quantity (litre): | 136 |
| Quantity (no. of bottles × ml): | 180×750 |
| Estimate/bottle (HUF): | 4100 |
| Estimate/bottle (EUR): | 13 |
