Wine making
The grapes for the wine were harvested from the highest part of the Sajgó vineyard in Bodrogkeresztúr. Smaller, looser bunches of totally healthy grapes were selected and, after destemming and pressing, it was macerated for six hours. After settling it fermented slowly in small Zemplén oak barrels right up until January. This wine lot is maturing on fine lees in wooden barrel. It will probably be bottled in May 2018.
Wine tasting
“Pale greenish, clean and youthful. Totally clear, with the character of an almost completely finished wine. Less spice more citrus. Lively acids, good structure, it has balance despite the fact the alcohol is slightly felt at the end of the sip. Distinct fruitiness in the flavours, a beautiful and substantial wine with pear and clove finish.” (Gabriella Mészáros)
Lot details
Variety: | Furmint |
Vineyard: | Bodrogkeresztúr, Sajgó-dűlő |
Planted: | 1960-1965 |
Ground: | |
Harvest: | 13th October 2017 |
Alcohol: | 14.5% vol. |
Sugar: | 2.5 g/l |
Quantity (litre): | 136 |
Quantity (no. of bottles × ml): | 180×750 |
Estimate/bottle (HUF): | 6600 |
Estimate/bottle (EUR): | 21 |