Smoky, savory, mineral. Flint, volcanic ash, beeswax, yeast bread, dried mango, lime. Matured, full bodied, complex white wine with fine accidity.
Try it with indian curries, chicken in peanut sauce, fried fish, pork, matured goat cheese...
Grape variety: Hárslevelű, harvested in mid of October 2015, low yield of 1 kg/vine.
Terroir: lava-based volcanic soil (basalt) on the southeastern slopes of Somló Hill in Western Hungary. Moderate climate (humid continental).
Winemaking: careful hand harvesting and sorting, skin contact of 4 hours. Spontaneous fermentation in 1000l Hungarian oak casks. 12 months maturation in used 500-1000l Hungarian oak barrels with further 5 years reductive maturing in stainless steel tanks.
Alc. 12%, sugar free extract: 25.60 g/l, total acid: 6.6 g/l, residual sugar: 1.1g/l, pH 3.28
Bottles produced: 3200
Crafted by Fekete winery with 4,3ha vineyard on the southern slopes of Somló Hill, Somló, Western Hungary.