Description
I harvested the organically cultivated, predominantly Cserszegi fűszeres grapes – which is rare for this variety – from 40-year-old vines. I fermented the must in a 300 l “Légli” amphora, and I aged the wine in it, keeping it on a rack for 8 months, and then – unfiltered and unclarified – I bottled it from the amphora. Based on the parameters of the crystal-clear, flavorful, exciting wine, it could also be a natural wine, but the plantation is still in the 3-year transition period, so it can officially be based on organic wine from the 2024 vintage.
