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Description
Before the spread of Italian Riesling, it was also the main variety in the Balaton region, but today it has almost completely disappeared. We planted the variety in 2007, for which we have high hopes. Whole-cluster pressing, spontaneous fermentation, 50% fermented in barrels and 50% in tanks, then matured on fine lees for 10 months. It is a dry wine, but there is residual sugar content here too, the sensation of which is softened by the lively acidity.
