PH-Value is the community wine brand of the Pannonhalma wine region, regulated by the representative collaboration of the producers in the area. The wine is based on rheinriesling, the primary grape variety of the region, optionally with some welshriesling added. The elegant perfumy character of the blend is provided by alternative aromatic grape varieties – for example the classic gewürztraminer for the one of Abbey Winery. A fresh and crisp but rich white marked by pronounced notes of terroir.
1.990 Ft HUF
PH-Value is the community wine brand of the Pannonhalma wine region, regulated by the representative collaboration of the producers in the area. The wine is based on rheinriesling, the primary grape variety of the region, optionally with some welshriesling added. The elegant perfumy character of the blend is provided by alternative aromatic grape varieties – for example the classic gewürztraminer for the one of Abbey Winery. A fresh and crisp but rich white marked by pronounced notes of terroir.
Out of stock.
| Wine | |
| Name: | Pannonhalmi PH-Value quality dry white wine with PDO |
| Vintage: | 2017 |
| Quantity: | 1.500 bottles |
| Pack: | 0,75l |
| Price: | 2.653 HUF/l |
| Terroir | |
| Vineyard: | Packalló, Tavaszó, Széldomb |
| Soil: | sand and loess soil, white and red clay, brown woodland soil |
| Exposure: | plateau, south and south-west slopes |
| Grape | |
| Variety: | 35% rheinriesling, 25% welshriesling, 20% pinot blanc, 15% gewürztraminer, 5% királyleányka |
| Plantation: | 2001-2007 |
| Density: | 5210 vines/ha |
| Training: | Guyot, low cordon |
| Harvest: | between 4 and 29 September 2017 |
| Vinification | |
| The selected grapes are harvested in biological ripeness and then they are destemmed, crushed and pressed except Gewürztraminer that has a one-day-long cold maceration before being pressed. Following settling and clearing the juices are fermented by specific yeast cultures under controlled temperature conditions. The rapid, oxygen-free processing technology makes it possible to transfer the primary characteristics of the grape juices into the wine. | |
| Analysis | |
| Alcohol: | 12,64% vol. |
| Extract: | 22,0 g/l |
| Sugar: | 3,5 g/l |
| Acidity: | 5,6 g/l |
| Serving | |
| Serving temperature: | 10-11°C |
| Optimal consumption: | 2018-2020 |
| Storage temperature: | below 15°C |
| Food match: | recommended to be consumed with roasted or cooked white meats and vegetable garnishes or as a perfect companion of friendly discussions |
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