Production procedure: Mechanical harvest, fast procession: destemming and crushing, immediate gentle pressing by separating the pressed juice. Reductive-controlled fermentation in tanks with the inoculation of yeast species (14-18 °C). Fermentation time was 3 weeks. Bottling followed fining and clarification.
Alcohol content: 12,5% V/V
Sugar content: 0,7 g/l
Titratable acidity: 5,9 g/l
Colour: mirror clean, moderate orange-rose colour. Essences: moderate, lively essence intensity. In its essence tutti-frutti, raspberry, spiciness, bell pepper can be recognised. Aroma: moderately bodied, crispy acid can be identified. Its essences can be identified in its aroma. It is easy to drink, excellent on hot summer days, difficult to stop drinking.
It is recommended with poultry, steaks from white meat, dishes with Hungarian ratatouille. It is an excellent aperitif if well-cooled.
