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A wine of uncommon purity, this flagship riesling selection is introduced by the citrus aromas that are very characteristic of the variety, embodied in Mediterranean notes of tangerine and ripe orange rather than the greenish tones that the variety often produces in northern growing locations. Crystalline and pristine, the wine relies on a broad rather than sharp acid foundation – a token for serious cellaring potential and the endurance of minty fruit flavours. The solid acid backbone attains a superb balance with a hint of residual sugar.
Prior white 2023
6.900 Ft – 15.500 Ft HUF
A wine of uncommon purity, this flagship riesling selection is introduced by the citrus aromas that are very characteristic of the variety, embodied in Mediterranean notes of tangerine and ripe orange rather than the greenish tones that the variety often produces in northern growing locations. Crystalline and pristine, the wine relies on a broad rather than sharp acid foundation – a token for serious cellaring potential and the endurance of minty fruit flavours. The solid acid backbone attains a superb balance with a hint of residual sugar.
Prior white 2023
| Wine | ||||||||||
| Name: | Pannonhalmi Prior quality dry white wine with PDO |
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| Vintage: | 2023 | |||||||||
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| Terroir | ||||||||||
| Vineyard: | Packalló | |||||||||
| Soil: | brown woodland soil with physical features of sandy clay and loess | |||||||||
| Exposure: | plateau with south-west slopes | |||||||||
| Grape | ||||||||||
| Variety: | 100% rheinriesling | |||||||||
| Plantation: | 2010 | |||||||||
| Density: | 5210 vines/ha | |||||||||
| Training: | Guyot, low cordon | |||||||||
| Harvest: | 29 September 2023 | |||||||||
| Vinification | ||||||||||
| The grape variety rheinriesling is harvested in several stages on the vineyards of the Pannonhalma Archabbey. The most precious crop of the vintage from the single vineyard was handled separately. Following destemming and selecting the grapes by an optical sorting machine, the pressed juice was settled and then slowly cold-fermented in stainless steel tanks and finally kept on the fine lees for a long time. The wine was bottled in May 2024. | ||||||||||
| Analysis | ||||||||||
| Alcohol: | 12.87% vol. | |||||||||
| Extract: | 21.9 g/l | |||||||||
| Sugar: | 2.2 g/l | |||||||||
| Acidity: | 5.9 g/l | |||||||||
| Serving | ||||||||||
| Serving temperature: | 11-12°C | |||||||||
| Optimal consumption: | 2024-2034 | |||||||||
| Storage temperature: | below 15°C | |||||||||
| Food match: | it is best served to dishes with white meat or fish, when young and recommended as a companion for dishes prepared with cream or mushroom as well as to cheese, when aged in bottle | |||||||||
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