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, low yield of 0,8 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 and 10 months maturation in used 1000l Hungarian oak barrels with further 36 months reductive maturing in stainless steel tanks.
Alc. 12%, sugar free extract: 26 g/l, total acid: 7.3 g/l, residual sugar: 4.2 g/l, pH 3.23
Bottles produced: 1300
Crafted by Fekete winery with 4,3ha vineyard on the southern slopes of Somló Hill, Somló, Western Hungary.
