Region: Central Ranges

Winemakers Notes: Machine harvested, crushed and pressed into stainless steel tank for a cool fermentation. Once fermentation in nearly complete the wine is transferred into a blend of new and old Hungarian Oak barrels, where the yeast lees is stirred regularly and matured for 6 months.

Tasting Notes: Aromas of toasted oak and floral notes with some fresh citrus and creamy notes on the palate.

Food Pairing: Roast Chicken with preserved lemon and thyme baked under the skin.


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