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It is one of the best-known brands in Hungarian winemaking, which – ever since its debut in 1997 – is only be made in the best vintages. The ‘recipe’ remains the same – it’s a blend of Bordeaux varieties, fermented in wooden vats by their own yeast, then aged in 300-litre Zemplén oak barrels for 16 months.
Following the rainy late spring and early summer, the 2019 vintage ended with a balanced, warm and dry ripening period, so it was possible to harvest very high quality grapes, albeit in a limited quantity. The lower the yield of grapes that was available, the more concentrated the new vintage has become: dense nose and palate, with ripe black and blue berries, blackcurrants, blackberries, barrel spices and cocoa. Even in a warm vintage, it is extremely elegant and rich in detail.