Product description
After picking and optical sorting, the received grapes are cold macerated in a 60 hl refrigerated steel tank for 6 days. Fermentation takes place at a temperature of 25-26°C. The fermented wine is aged for 10 months, partly in first-fill barrels and partly in second-fill barrels. The grapes are grown in the Széldomb and Babszökő vineyards, on brown forest soil with sandstone, loess and clay inclusions, hilltops and southern and south-western slopes. The capitals were planted between 2001-2004, the method of cultivation is low cordon. Consumption temperature at 15-16 degrees, recommended for brown meats, especially duck and lamb dishes.