Nagy-Eged-hegy Cru, Eger Soil: Poor marine sedimentary limestone. Continental climate, 302-380 meters elevation.
Kadarka 2%, Kékfrankos 40%, Merlot 34%, Pinot noir 16%, Syrah 8%
Handpicked from August 29 to September 21.
Following destemming, fermentation occurred in open vats for 18-21 days, then aged in barrels.
18 months in 500L Hungarian oak barrels.
15,0 %