It was fermented and then aged in inox tanks on the original lees of the wine for some 3 months. After that it was aged for 8 months in a 300 L hungarian almost new (second passed) barrels "brand Kádár". The barrel called by me "H4" and the other "H5" was the best when tasting so i bottled those separately. Really elegant, bold but in the same time airy Olaszrizling with very fine barrel notes.
Bottled directly from the tap.
Spontaneous fermentation, no filtration, no clarification.
Our recommendation is to drink: 16-20 C
Alk.: kb. 13%
