Type of wine: Quality dry red wine with PDO

Grape varieties: 60% Merlot, 40% Cabernet Franc

Alcohol: 14.96% vol.

Acidity: 5.3 g/l

Residual sugar: 3.4 g/l

Extract: 32.2 g/l

Vineyard: Babszökő

Soil: Brown woodland soil with red clay

Exposure: Plateau with south slopes

Plantation: 2003

Density: 5210 vines/ha

Training: Guyot, low cordon

Harvest: Between 5 and 8 October 2020

Vinification: After being destemmed, the grapes were fermented in 60 hl stainless steel tanks. The fermentation took place on a temperature of 30-32°C during the first 10 days of the long skin contact. The wine was aged in new and secondly used mostly Hungarian and in a tiny part American 228-litre-barrels for 18 months.

Serving temperature: 17–18°C

Optimal consumption: 2022–2032

Food pairing: Recommended to be served at festive occasions or to be matched to dishes prepared with game or other dark meat

Bottled quantity: 21 000 bottles

Retail price on winery webshop: 29-30 euro

Story: INFUSIO has been the name of the wine of special events and feasts on the table of the Archabbey Pannonhalma for centuries. This tradition, reaching back to the Middle Ages, gives even today a contribution to celebrations. We have written records already from the beginning of the 18^th century that the Benedictine monks of Pannonhalma divided their wines into three categories: the term “servant-wine” meant the wine obtained from the manorial deliveries; the “convent-wine” was used at the holy masses and served onto the table of the fathers at the meals while the “infusio” referred to the prime category.

The latter did not designate a certain variety but the best quality wine consumed by the members of the order during big celebrations and prominent events served from the bottle into the glasses. This custom explains easily the use of the Latin word “infusio” meaning “infuse”.