Type of the wine: white, dry

Grape variety:  100% Kéknyelű

Acidity:  6.1 g/l

Alcohol content:13 %

Residual sugar:5 g/l

Terroir, vineyard:  Kőmagas vineyard (Badacsony wine region)

Training system:  Manual vineyard management, harvest at the end of September

Technology: Spontaneous fermentation in 500 L oak barrel, ageing in the same barrel for 8 months.

Quality level:  Premium

Temperature:  10–12°C

Food pairing:  Ideal choice for roasted piglet, and due to the typical notes of Kéknyelű, it harmonizes well with most root vegetables. Since it is a fresh vintage, it should be the winner pair for grilled fish and sea fruit, also great with goat cheese and ‘gomolya’ (sweet cheese made of cottage cheese of the sheep).

Available quantity:  4826 bottles were made

Retail price:  3490 HUF / 10–11 EUROS