One of our favourites from the white wine producer from Csobánc is actually a red – a Pinot Noir. It’s made in a Burgundian style, from an early harvest, from Csobánc’s limestone-based vineyards. The bunches harvested at the end of August were destemmed after several rounds of selection, then the must was put into wooden vats where it was fermented spontaneously. Forest floor, mushroom aromas with flowers in the background, with a creamy, wide palate, and lively acidity on the mid-palate, with rosehip and long flavours. The fermented new wine was aged in Boutes and Stockinger barrels for 10 months, then it was bottled unfiltered.