Half was fermented in stainless steel tank after whole bunch pressing, then after six months spent on lees it was blended with the other 50 half which was fermented for two weeks applying the “hamburger” method without batonnage. After pressing, it was racked into used barrels and left on the lees for another six months. It was bottled with minimal added sulphur: 30 mg/l.
- Winery: Páger Winery
- Vintage: 2020
- Grape Variety: Szürkebarát
- Alcohol: 13,9 %
- Total Acidity: 5,2 g/l
- Size of Bottle: 0,75 liter
- Wine District: Mátra
- Wine Region: Upper-Hungary
- Wine Type: White, Dry,