From the first crop of the young Hárslevelű plantation in Szent Tamás: spontaneous fermentation followed by eight months...
From the first crop of the young Hárslevelű plantation in Szent Tamás: spontaneous fermentation followed by eight months in oak. Expect ripe varietal notes of acacia blossom and honeyed pollen; the medium‑bodied palate tastes full‑flavoured, driven by elegant acidity and a gentle saline close. A more aromatic face of the site.
