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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 and pinot blanc added. The elegant perfumy character of the blend is provided by alternative aromatic grape varieties – for example the classic gewürztraminer for the one of the Pannonhalma Archabbey. A fresh and crisp but rich white marked by pronounced notes of terroir.
PH-Value 2024
3.450 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 and pinot blanc added. The elegant perfumy character of the blend is provided by alternative aromatic grape varieties – for example the classic gewürztraminer for the one of the Pannonhalma Archabbey. A fresh and crisp but rich white marked by pronounced notes of terroir.
Out of stock.
PH-Value 2024
| Wine | |
| Name: | Pannonhalmi PH-Value dry white wine with protected designation of origin |
| Vintage: | 2024 |
| Quantity: | 3,000 bottles |
| Pack: | 0.75l |
| Price: | 4,600 HUF/l |
| Terroir | |
| Vineyard: | Packalló, Babszökő, Tavaszó, Széldomb |
| Soil: | sand and loess soil, white and red clay, brown woodland soil |
| Exposure: | plateau, south and south-west slopes |
| Grape | |
| Variety: | 50% rheinriesling, 20% welshriesling, 10% pinot blanc, 10% sauvignon blanc, 5% gewürztraminer, 5% királyleányka |
| Plantation: | 2001-2007 |
| Density: | 5210 vines/ha |
| Training: | Guyot, low cordon |
| Harvest: | between 28 August and 26 September 2024 |
| Vinification | |
| The grapes are harvested in biological ripeness, destemmed and selected with an optical sorting machine and then pressed except Sauvignon Blanc and Gewürztraminer that have 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: | 12.73% vol. |
| Extract: | 21.9 g/l |
| Sugar: | 3.3 g/l |
| Acidity: | 5.3 g/l |
| Serving | |
| Serving temperature: | 10-11°C |
| Optimal consumption: | 2025-2027 |
| Storage temperature: | below 15°C |
| Food match: | recommended to be consumed with roasted or cooked white meat and vegetable garnishes or as a perfect companion of friendly discussions |
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