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: 0,6 g/l
Titratable acidity: 6,5 g/l
Colour: mirror clean, moderate orange-rose colour. Essences: moderate essence intensity. Raspberry and spicy essence. Aroma: moderately bodied, moderate acidity, a bit of sweetness can be recognised. Its essences can be identified in its aroma. It is balanced and easy to drink.
It is recommended with poultry, steaks from white meat, pasta dishes with sauce, dishes made with sour cream liaison, dishes with Hungarian ratatouille. It is an excellent aperitif if well-cooled and an excellent base for spritzer on hot summer days.
