​Technical Information

Fruits: single vineyard single variety 

Grape variety: Pinot Noir

Gently pressed​

Facing: East, south-east

Size of plot: 0.5 ha

Number of vines: 2,400

Soil: Basanite bedrock at the base, overlain by sedimentary sand from the Pannonian Sea era, and topped with a layer of brown forest soil 

Year of plantation: 2001

Training method: Guyot

Farming practices: Organic viticulture and permaculture practices

Certification body: Biokontroll Hungaria

    

Cellar

Fermented spontaneously without any intervention in 750 liter tava amphora​

Nothing added, nothing taken away

Sulphites: No added sulphites

Pressing: no

Fining (clarification): Unfined

Filtering: Unfiltered

Added sugar: Beg your pardon?

Fermentation: Tava amphoras

Bottling: bottled with fine lees, on 24 January 2024

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Vintage: vintage with average temperature, with significant amount of rain (930mm) rainfaill  This humid climate resulted in an extreme shock to the vines, challenging their resilience.

Day(s) of harvest: 3 Sep 2023

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Vinification process: "Despite a very rainy year and hail, we still managed to harvest quality Pinot Noir bunches on Sep 3, 2023. After destemming, the juice underwent spontaneous fermentation (without added yeast) in a 320-liter amphora. Without any added sulphites, unfiltered, and unfined, it was bottled with the fine lees on September 13, 2023. The fermentation finished in the bottle, creating natural bubbles.​

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L number: L2309130180

Alcohol (%): 11.5%

Ideal serving temperature: 8°C