Grape Variety Kékfrankos, Kadarka,
Cabernet Franc, Cabernet sauvignon, Pinot Noir, Syrah, Portugieser
Wine region Eger
Soil type: volcanic tuff bedrock, with brown forest floor, clay
Method of viticulture: middle-high cordon
Harvest time: September-October 2015
Method of vinification: spontaneous fermentation in inox tanks
Method of ageing (barrel-type, time...) Barrique, used Hungarian oak, 12 months
Classical / biodynamical organic classical
Alcohol content 13 %
Acidity (in tartaric acid) 5,5 g/l
Residual sugar 1,8 g/l
Extract (sugar free) 28,0 g/l
Closure method screw cap
(February of 2018) Rich though easy to drink.
Fruity, spicy with the taste of Eger. In the nose many-many forest fruits. It is medium bodied with matured acidity, red and black fruits, and a hint of toast on the palate. Long finish.