1277

We have several Rajnai Rizling clones on our Mindszentkálla estate. This variety was harvested when fully biologically ripe thus giving a far richer, more complex wine, with a nose in which ripe apricot dominates while minty, salty, creamy, citrussy notes are found on the tongue. After destemming, the grapes were pressed, then once the must settled we carried out fermentation at 10-15 °C in a stainless steel tank. Fermentation was handled at a low temperature for approximately 30-40 days, followed by a lengthy process of sur lies.

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.