Vörös Kavics 2019

Évjárat: 2019            1,5 l

Vinyard location: Balaton wine region
Grape Variety: Zweigelt, Kékfrankos, Cabernet franc, Cabernet sauvignon, Merlot, Portugeser
Training: Mid-wire Cordon
Pruning: Spur pruned
Soil composition: Volcanic Basaltic Tuff – Calcic
Method of harvesting: Hand harvested and sorted
Method of processing: skin-fermented and maceration
Fermentation: Spontaneous, in 500 l-, 300 l- and 225 loak barrels
Aging: 11 months
Total Soluable Solids: 25,5 g/l
Residual sugar: 1,4 g/l
Free SO2/Total SO2: 43-113 mg/l
Titratable Acidity: 6,4 g/l
ABV: 13,5%