"We cultivated the vines organically using only sulphur, copper and orange oil. We selected healthy bunches for the lot. After destemming we pressed at a low pressure. With low sulphur and then 24 hours must settling we racked the must into a 220-l Szerednyei barrel where the must fermented dynamically. It had finished fermenting by the end of October and we waited for the first racking until mid-December. After adding sulphur the wine was returned to the barrel. We plan to bottle the lot at the end of May."
“The wine seems light from the nose, with a clean and complex fruity, mineral character. It begins with superb acids in the mouth, and ripe grapes are at the fore. A refined and nuanced wine, its power is not its main strength. Honey-fruits in the flavours, traces of the presence of the barrel are perceptible. An elegant and restrained wine.” (Gabriella Mészáros AIWS)
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