Additional information
UNIT PRICE | 3320 Ft/l |
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AGE OF VINE (YEAR) | 25 |
VINE/HECTARE | 3333 |
CULTIVATION METHOD | cordon |
DATE OF HARVEST | second half of October |
TECHNOLOGY | Harvested in the second half of October. The must was fermented on skins for almost a month after crushing and berrying. The maceration was done by pump over. 2 weeks after pressing, it was racked from the gross lees then aged in barrels. |
ANALITYCS | Alkocol: 13,26%, Sugar free extract: 26,8 g/l, T.Acid: 4,46 g/l, Residual sugar: 51,8 g/l |
GO ON SALE | October 2023 |
VOLUME | 750 ml |
FOOD PAIRING | Recommended with chocolate cakes and fruit tarts. |