Disznókő’s vineyard diversity is the  inspiration behind the production of this wine.  The grape varieties used are Furmint (78%)  and Hárslevelű (22%). The Furmint was pressed directly and the majority of Hárslevelű was destemmed and had a few hours of skin contact before pressing.  There was a seperate vinification for each lot and fermentation was undertaken in barrels of 225 and 500 litres, which were between 2 to 5 years old.  The resultant wines were aged in the same type of oak casks as used for the fermentation for a period of 6 months before blending and a further 15 months ageing once in bottle.

Producer Tasting Notes

Pale gold colour. White fruits, fresh peach on the nose with floral, vegetal hints. Medium bodied with very fresh, ripe acidity. Pleasant texture with a touch of well-integrated oak character. Balanced, finesse, good finish with saltiness.