Training System:
Head-training és mid height cordon
Harvest Date:
September 21.
Vinification:
Healthy grapes are destemmed and crushed followed by partial soaking and gentle
pressing. 400 l vats of various ages made by different coopers are used for fermentation
which takes place at a regulated temperature. The wine is left on its lees until the end of
winter and then the ageing is continued in barrels until bottling in the summer.
Tasting Notes:
round I sweet spices I beeswax
The wine shows a golden hue. The nose is redolent of primary notes of apples and pears
complemented by the smoky, toasty, sweet spices aromas of oak ageing. The nose and
flavour profile is matched by a palate of weight and substance coupled with mid-level
alcohol. (September 2017)
Sugar-free Extract:
21 g/l