1277

We harvested at different stages of the ripening process and fermented and matured the wine using different methods. After destemming, the grapes were soaked for 24 hours at 5 °C, pressed, then once the must settled we carried out fermentation at 10-15 °C, partly on skins in a stainless steel tank. Once fermentation was complete the wine was matured sur lie for 5-6 months partly in 500-litre French and Hungarian casks and in a stainless steel tank.

The red wine of Püspökdomb. The sum of selected Mindszentkálla selected blue grape varieties. The wine seasoned with southern Mediterranean, spicy, jam notes is serious, elegant and is suitable for long maturation. The grapes were placed into 30-hectolitre stainless steel tanks partly in bunches and partly destemmed. Fermentation on skin lasted 20 days at a temperature of 25-28 °C. Cask ageing was in 225-litre first- and second-fill, largely Hungarian and French casks for a period of 12 months.