The 2006 vintage is our most rigorous yield control so far. There were only six to eight bunches per vine. Harvested 2nd of November at Bomboly. The must fermented naturally, the wine aged 12 months in Hungarian oak barrels.
Released in November of 2016 after 8,5 years of bottle ageing.
| PRODUCED IN | 1180 BOTTLES |
| ACID CONTENT | 7,3 G/L |
| EXTRACT CONTENT WITHOUT SUGAR | 22,9 G/L |
| SUGAR CONTENT | 1,9 G/L |
| ALCOHOL | 13,5 % |
| CONSUME AT | 14-16 °C |
| PACK | 0,75 L; 6 BOTTLES / CARTON |