The 2006 vintage is our most rigorous yield control so far. There were only six to eight bunches per vine. Harvested 6th of November at Kishegy. The must fermented naturally, the wine aged 7 months in Hungarian oak barrels.
Released: November 2016 after 9 years of bottle ageing.
| PRODUCED | 655 BOTTLES |
| ACID CONTENT | 6,9 G/L |
| EXTRACT CONTENT WITHOUT SUGAR | 23,8 G/L |
| SUGAR CONTENT | 2,7 G/L |
| ALCOHOL | 12 % |
| CONSUME AT | 12-14 °C |
| PACK | 0,75 L; 6 BOTTLES / CARTON |