VIOGNIER


 

The Viognier grape variety is unique to our vineyards in Szekszárd. Broad and refreshing at the same time, this is a fruit forward white. Displaying tropical fruit, some European fruit like peaches and Williams pear as well as a pleasantly sweet wooden spiciness.

Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods. This is supplemented by a little yield of our warm, riper terraces of the Iván-völgy vineyard.

Mostly organic plant protection, non certified
No use of herbicides and insecticides
(certified organic conversion started in 2020)
Careful manual shoot and bunch selection

Hand harvest in 15kg boxes
18th and 24th of September
Yield 4,4 tons/ha

Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods.

 

The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done by indigenous yeast culture (pied de cuve) in steel tanks at controlled temperature. Close to the end of fermentation about one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine is aged on fine lees for 5-6 months. It is blended and bottled in spring.

Grape varietiesViognier
Alcohol13.30 %
Residual sugar1.1 g/l
Total acidity6.2 g/l
Total sulphur93 mg/l
Free sulphur31 mg/l
AllergensContains sulphites
ClosureScrewcap

An average warm spring brought a slow start to growth. Flowering started a little late, in the first days of June. Due to the cold and rainy weather, berry set didn't go smoothly, leading to a 20-30% yield loss in most plots. The summer was warm but without major heat waves. The very arid August was followed by a dry autumn, except for a heavy rain in early September. The few but excellent quality grapes were picked later than usual, in mid-September.

The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done with selected yeast culture in steel tanks at controlled temperature. Close to the end of fermentation one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine was aged on fine lees for 8 months. It was blended and bottled in June 2020.

Enjoy between 2021-2024, chilled to 12°C,
preferably out of Burgundy glasses.

Grape varietiesViognier
Alcohol13.50 %
Residual sugar1.6 g/l
Total acidity6.9 g/l
Total sulphur98 mg/l
Free sulphur28 mg/l
Allergenscontains sulphites
Closurescrewcap
Total Production4.750 bottles of 750 ml