2006 is our most rigorous yield control so far. There were only six-eight bunches per vine. It was harvested 3rd of November at Úrágya. The must fermented naturally, the wine aged 7 months in Hungarian oak barrels.
The wine has been released in November of 2016 after 8,5 years of bottle ageing.
|PRODUCED IN||667 BOTTLES|
|ACID CONTENT||7,5 G/L|
|EXTRACT CONTENT WITHOUT SUGAR||25,1 G/L|
|SUGAR CONTENT||3,8 G/L|
|RECOMMENDED CONSUPTION||12-14 °C|
|PACK||0,75 L; 6 BOTTLES / CARTON|