It was harvested in November in the Úrágya-Köves vineyards. The wine was naturally fermented and aged in Hungarian oak barrels for more than a year. During oak aging the wine was kept on aszú-lees for 14 days.
Released: in March of 2011, after 3 years of bottle aging.
Hárslevelű 60% – Furmint 40%
|PRODUCED IN||1472 BOTTLES|
|ACID CONTENT||6,3 G/L|
|EXTRACT CONTENT WITHOUT SUGAR||28,2 G/L|
|SUGAR CONTENT||8,2 G/L|
|RECOMMENDED CONSUMPTION||10-12 °C|
|PACK||0,75 L; 6 BOTTLES / CARTON|