Description
This emblematic, organically cultivated variety of Somló is from the “Apátsági dűlő” on the southern side of the mountain. Fermented in 225 and 300 liter barrels and kept on the lees for 5 months, then aged it in 2000 l oak barrels for another 12 months and bottled unfiltered and unclarified. Source: Baráth Wine Workshop
