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Kreinbacher Extra Dry 750ml
6 200 Ft
Fine aromas in the nose start with apple, flowers and linden honey. The fruitiness on the palate is dominated by citrusy notes, especially grapefruit and pineapple. A touch of vanilla and pastries also appear in the background. Fresh, but quite round sparkling wine that offers a pleasant effervescence and shows some mineral, salty character in its aftertaste. The optimal dosage makes it an excellent choice in gastronomy.
Blend: 59% Furmint, 22% Pinot Noir, 19% Chardonnay
Ageing: minimum 18 months
Dosage: 15 g/litre
Serve chilled at 8-11 °C and consume at a temperature of 10-11 °C.
Blend: 59% Furmint, 22% Pinot Noir, 19% Chardonnay
Ageing: minimum 18 months
Dosage: 15 g/litre
Serve chilled at 8-11 °C and consume at a temperature of 10-11 °C.
It is 4-5 million years ago when the history of Nagy-Somló wine region started. That was the time when the lava erupted and the solidified basalt gradually emerged from the valley of the dried up, ancient see. The solid, resistant stones covering the mountain protected the alluvial subsoil from erosion and all the devastating forces of winds and rivers. This is why Somló is timeless and the monadnock bears the expressing Hungarian term ’witness mountain’. The highly mineral, slowly developing and concentrated wines of Somló also represent this heritage. They are famous for their longevity.
The plots of Kreinbacher enjoy perfect aspect under the basalt monoliths. The main grape varieties are Juhfark, Furmint, Olaszrizling and Hárslevelű. Syrah has also gained recognition among traditional local grapes thanks to the dedicated work of the team.
Besides the technical director Norbert Bodorkós, the winemaker György Várszegi and the viticulturist Dániel Molnár, the cellar master of Champagne Paul Bara - Christian Forget and an international consultant - Stefano Dini contribute to the mission.
The plots of Kreinbacher enjoy perfect aspect under the basalt monoliths. The main grape varieties are Juhfark, Furmint, Olaszrizling and Hárslevelű. Syrah has also gained recognition among traditional local grapes thanks to the dedicated work of the team.
Besides the technical director Norbert Bodorkós, the winemaker György Várszegi and the viticulturist Dániel Molnár, the cellar master of Champagne Paul Bara - Christian Forget and an international consultant - Stefano Dini contribute to the mission.