Kékfrankos, Pinot Noir, Merlot, Cabernet Franc, Cabernet Sauvignon, Kadarka
The perfectly riped grapes for this wine are coming from Síkhegy, Almagyar and Tihamér Crues. After light crush and destemming must was fermented in stainless steel tanks for 28 -32 days. Maceration with pump over technology. After fermentation base wine got pressed and settled for 2 weeks. Wine has taken over gross lees then put in traditional barrels and barriques for 16 months. After blending base wines, we bottled in August 2017. 7200 bottles were produced.
Alcohol: 13,13% vol, Residual sugar: 0,8 g/l, Sugar free extract: 26,3 g/l T.acid: 4,9 g/l, Free SO2: 28mg/l
Gold medal – Wine of Semmelweis University 2018, National Wine Competition, Gold medal – X. Jubilee International Kékfrankos Wine Competition