2006 is our most rigorous yield control so far. There were only six-eight bunches per vine. It was harvested 6th of November at Kishegy. The must fermented naturally, the wine aged 7 months in Hungarian oak barrels.
The wine has been released in November of 2016 after 9 years of bottle ageing.
|PRODUCED IN||655 BOTTLES|
|ACID CONTENT||6,9 G/L|
|EXTRACT CONTENT WITHOUT SUGAR||23,8 G/L|
|SUGAR CONTENT||2,7 G/L|
|RECOMMENDED CONSUMPTION||12-14 °C|
|PACK||0,75 L; 6 BOTTLES / CARTON|