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The third vintage of Petrács, the top dry wine, which is named after the best vineyard of the Tolcsva estate. Andesitic bedrock full of semi-precious stones; Furmint clones from the time of Phylloxera; bush-trained old vines, from a steep slope that’s inaccessible by machine. Following the gentle pressing, fermentation was carried out in new French oak barrels and in oak barrels from the Miklóssy cooperage in Erdőbény. This was followed by 9 months of ageing, with battonage once a week during the first 3 months. Finally, it was bottled after 6 months of resting in tanks. It’s a full-bodied, spicy and mineral wine, with long, balanced flavours.
„2011 was the opportunity to make the ideal dry white wine. The grapes were so healthy that they were smiling at you. This is the 13th vintage of our dry estate wine, yet we learn something new from nature every year. The most important thing we’ve experienced in the past ten years was balance. The precise timing of the harvest, but even more giving full concentration during the time of fermentation. For me fermentation is the most important time, the most significant part of a wine’s life and one that I supervise throughout. That’s the crucial point: when the grape becomes a wine.”