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6 900 Ft
The grapes come from the Villány Wine Region, the warm cauldron of the Akasztófa vineyard in Siklós.
The wine is characterized by chemically cultivated grapes, yield restrictions (80 q / ha), manual harvesting and berry picking, as well as a beautiful, balanced vintage.
Thanks to the 12-month maturation in 225-liter Hungarian oak barrels, the aroma of ripe, fleshy fruits - cherries and sour cherries - mixed with the intense flavor of the barrel spices, enchants the wines with an extremely pleasant, astringent taste.
Young wine with a tight acid structure, medium tannin content and a long finish.
The wine is characterized by chemically cultivated grapes, yield restrictions (80 q / ha), manual harvesting and berry picking, as well as a beautiful, balanced vintage.
Thanks to the 12-month maturation in 225-liter Hungarian oak barrels, the aroma of ripe, fleshy fruits - cherries and sour cherries - mixed with the intense flavor of the barrel spices, enchants the wines with an extremely pleasant, astringent taste.
Young wine with a tight acid structure, medium tannin content and a long finish.
7 990 Ft
The production of wine is characterized by chemically cultivated grapes, organic farming, crop restriction (78 q / 1 ha), carefully performed manual harvesting, manual berry picking and gentle grape processing.
It was matured for 22 months in a 225-liter new oak barrel on a fine broom (sur lie) with continuous battonage.
Only natural and vegan ingredients were used in the production of the wine.
It was blended with a barrel selection before bottling.
It was matured for 22 months in a 225-liter new oak barrel on a fine broom (sur lie) with continuous battonage.
Only natural and vegan ingredients were used in the production of the wine.
It was blended with a barrel selection before bottling.
7 990 Ft
Organic, chemically cultivated grapes with very high yield restrictions (50 q / 1 ha), manual harvesting and manual berry picking in phenolic ripeness. Only natural and vegan ingredients were used during processing. Controlled fermentation was followed by a 9-day digestion, followed by direct pressing. the wine is deep, ruby red in color, after sniffing into the glass, the bouquet opens and emits a sophisticated but bomb-smelling scent.