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The young Pinot Noir vines of Padi-hegy (Mád) show such complexity as well as lightness and balance alongside elegance, year after year, that it convinced the Sauskas to make Pinot Noir solely from the Tokaj vineyards. The white rhyolite tuff soil mixed with quartz blocks provide the minerality. The 30-day long skin-contact, then the mixed barrel and tank fermentation helps emphasize the variety’s primary notes. The layered flavours appear thanks to the 10 months of combined ageing (80% in French barrels, 20% in clay eggs). Cool, violet aromas, then rich, spicy and very long flavours.