Furmint grapes from a 25 year old vineyard growing over andesite and rhyolite bedrock at 150M altitude. Yields are reduced to 750g per vine to preserve quality.
The grapes were crushed, gently pressed and the juice was taken immediately to 1000L stainless steel tanks where natural spontaneous fermentation took place, after which the wine aged for 7 months on fine lees. Bottled with minimum sulphur added. No fining, no filtering. Wine is vegan.
Golden-green colour with aromas of fresh gooseberry bushes and fruits, carrying through to the palate and refreshed with acidity.
A versatile wine to pair, it goes well with light summer salads all the way to spicy food.
Residual sugar 1.3g/L, acids 7.3g/L, alc. 12.5% vol.