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St. Martinus is the first courier of each vintage. This primeur wine is always produced for the first decade of November. Its freshness is ensured by királyleányka that is enriched by gewürztaminer for the wide scale of the aromas and by pinot blanc for its creaminess. The finely persisting acidity delivers the primary fruitiness, bringing back the scent of apple and summer-pear. The flavours of banana, peach and other white fruits thickly spreading on the palate are characteristic features of gewürztraminer. A few grams of residual sugar keep the right balance between the fresh notes and the ripe character.
St. Martinus 2023
3.150 Ft HUF
St. Martinus is the first courier of each vintage. This primeur wine is always produced for the first decade of November. Its freshness is ensured by királyleányka that is enriched by gewürztaminer for the wide scale of the aromas and by pinot blanc for its creaminess. The finely persisting acidity delivers the primary fruitiness, bringing back the scent of apple and summer-pear. The flavours of banana, peach and other white fruits thickly spreading on the palate are characteristic features of gewürztraminer. A few grams of residual sugar keep the right balance between the fresh notes and the ripe character.
Out of stock.
St. Martinus 2023
| Bor | |
| Name: | Pannonhalmi St. Martinus quality dry white wine with PDO |
| Vintage: | 2023 |
| Quantity: | 23,000 bottles |
| Pack: | 0.75l |
| Price: | 4,200 HUF/l |
| Terroir | |
| Vineyard: | Széldomb, Packalló |
| Soil: | lsand and loess soil, brown woodland soil |
| Exposure: | plateau, south and south-west slopes |
| Grape | |
| Variety: | 50% gewürztraminer, 40% királyleányka, 10% pinot blanc |
| Plantation: | 2001-2007 |
| Density: | 5210 vines/ha |
| Training: | Guyot, low cordon |
| Harvest: | between 8 and 22 September 2023 |
| Vinification | |
| The királyleányka and pinot blanc grapes were destemmed and then pressed and gewürztraminer was even kept on the skin for a while between the two processes. The settled juices were fermented on low temperature in stainless steel tanks. The finished wine was blended at the end of October./td> | |
| Analysis | |
| Alcohol: | 12.31% vol. |
| Extract: | 23.7 g/l |
| Sugar: | 3.9 g/l |
| Acidity: | 5.5 g/l |
| Serving | |
| Serving temperature: | 10-11°C |
| Optimal consumption: | 2023-2024 |
| Storage temperature: | below 15°C |
| Food match: | we would offer it as welcome drink, for starting a meal or to be matched to Saint Martin’s goose dishes |
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