Sárospataki Borterasz – Megyer-dűlő Furmint 2017

Wine making

The grapes (Furmint) are all from 50-year-old or old vines in Megyer vineyard. The harvest was in several stages: early-, mid- and late-October. The must was settled and the wines were made in three ways. One part was fermented in stainless steel, malolactic fermentation. The second part was fermented in 3hl, 2nd-fill barrel without maloloactic fermentation, on lees for 5 months. Third part was fermented in 5 hl, 3rd-fill barrel without maloloactic fermentation, on lees for 5 months.

Wine tasting

“The wine is not yet totally clear and it is young in aroma too. A touch of yeastiness accompanies the lively fruit notes. Hints of quince, cinnamon and clove. We feel a refined feeling wine in the mouth with good but not extreme acids. Impeccable structure, fresh and defined retaining the refined texture to the end. A lightness accompanies the sip.” (Mészáros Gabriella)

Lot details