Description

The grapes were harvested in various times according to their optimal ripening. Half of the Hárslevelű was de-stemmed into open fermenters, where it stayed for 8 days. The other half of the Hárslevelű, along the Kéknyelű and the Furmint were gently pressed as whole bunches. The juices fermented in different types of amphoras and aged on fine lees for 9 months. It was then blended in June and bottled in July without fining, filtration or added SO2.

2019 – the beginning of the year was defined with sparse rainfall, then came an unusually cold and rainy May. July was dry again making the rainfall patterns even more unbalanced. Luckily the ripening season came with dazzling sunshine and cool, dry autumn days, making the harvest season optimal.