Single varietal Furmint. The winemaker used a twist on the kvevri approach of winemaking - using 500L old oak barrels instead of amphorae. The grapes were de-stemmed, crushed, loaded into the barrel and left to ferment and mature on skins for 12 months. The wine was then bottled with a small addition of Sulphites. Wine is vegan.
Orange wine, with oxidative notes incorporated tannins and notes of dried apricots on the nose and in the taste.
Pairing with pate, cold cuts and matured cheeses.
Alcohol: 14.00% abv