Szekszárd, Hungary (SekSard)
Cool continental with dry warm summers
Mainly loess with Terra Rossa
Fermentation in large (5000-8000 liter) wooden and stainless steel open vats (partly whole bunches), 10-12 days of maceration, aged five months in used oak.
Notes & Pairings
The Birtok (estate) comes from a variety of clones and specific sites. Clone P9 from Iván-völgy P123, P111, and P147 from the Porkoláb-völgy. Harvested at the end of August and into early September, fermentation was in large (5000-8000 liter) wooden and stainless steel open vats (partly whole bunches), 10-12 days of maceration, twice daily foot trodden and/or pumped over, then aged five months (full malo) in used oak. Think old school Poulsard albeit with Hungarian herbal cherry and spice. This is a light refreshing red in a whole new category.