Dried flowers, nuts, tobacco, a hint of wassabi. Creamy, structured, distinctly mineral. Deep and firm. Slightly couldy. Bone-dry. Lots of lively accidity.
Spontaneous fermentation on skins for 5 days, unfined and unfiltered, without added sulphur. 10 months in used Burgundy barriques.Â
Crafted by Horst Hummel, Villány, southern Hungary.
