2006 is our most rigorous yield control so far. There were only six-eight bunches per vine. It was harvested 2nd 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||967 BOTTLES|
|ACID CONTENT||6,5 G/L|
|EXTRACT CONTENT WITHOUT SUGAR||23,3 G/L|
|SUGAR CONTENT||5,2 G/L|
|RECOMMENDED CONSUPTION||12-14 °C|
|PACK||0,75 L; 6 BOTTLES / CARTON|