The 2006 vintage is our most rigorous yield control so far. There were only six to eight bunches per vine. Harvested 4th of November at Holdvölgy. The must fermented naturally, the wine aged 7 months in Hungarian oak barrels.
Released in November of 2016 after 9 years of bottle ageing.
| PRODUCED IN | 1586 BOTTLES |
| ACID CONTENT | 7,1 G/L |
| EXTRACT CONTENT WITHOUT SUGAR | 23,8 G/L |
| SUGAR CONTENT | 2,5 G/L |
| ALCOHOL CONTENT | 12 % |
| CONSUME AT | 12-14°C |
| PACK | 0,75 L; 6 BOTTLES / CARTON |