This wine is a selection of our pinot noir clones from our three vineyards bearing this grape variety that contains only the wines from the highest rated barrels. This wine shows a precise and sophisticated action to present the full scale of the opportunities inherent in this variety. Its essence is manifested by its elegance
7.950 Ft HUF
This wine is a selection of our pinot noir clones from our three vineyards bearing this grape variety that contains only the wines from the highest rated barrels. This wine shows a precise and sophisticated action to present the full scale of the opportunities inherent in this variety. Its essence is manifested by its elegance
Available!
| Wine | |
| Name: | Pannonhalmi Prior quality dry red wine with PDO |
| Vintage: | 2018 |
| Quantity: | 1.800 bottles |
| Pack: | 0,75l |
| Price: | 10.600 HUF/l |
| Terroir | |
| Vineyard: | Széldomb, Babszökő, Tavaszó |
| Soil: | sand and loess soil, brown woodland soil, white and red clay |
| Exposure: | plateau, south and south-west slopes |
| Grape | |
| Variety: | 100% pinot noir |
| Plantation: | 2001-2004 |
| Density: | 5210 vines/ha |
| Training: | Guyot, low cordon |
| Harvest: | between 31 August and 7 September 2018 |
| Vinification | |
| The harvested grapes were destemmed but not crushed, then put in stainless steel tanks. A cold maceration below 7°C and without fermentation was started first in order to concentrate the fruitiness during one week before fermentation. The fermented mash was pressed and the wine was put into mainly new 228 litre Hungarian barrels to be aged there for 10 months. During that period, the samples from the barrels were tasted but also classified regularly. The wines from the highest rated barrels were finally blended for this selection. | |
| Analysis | |
| Alcohol: | 14,97% vol. |
| Extract: | 28,3 g/l |
| Sugar: | 3,6 g/l |
| Acidity: | 5,1 g/l |
| Serving | |
| Serving temperature: | 15-16°C |
| Optimal consumption: | 2019-2029 |
| Storage temperature: | below 15°C |
| Food match: | suggested to be consumed mainly with dark meats, especially with dishes made from duck and lamb |
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