Harvesting was done by hand from different vineyards, but mainly from terroir with a Leithakalk (Lajtamészkő) composition. The grapes were picked very early, before full physiological ripening, to preserve acidity and spicy aromas. Fermented in cool steel vats at 16-19 degrees Celsius to ensure the predominance of fruitiness. The wine was then kept on lees for 5 months to develop the final structure of the wine and to ensure a longer shelf life.
Light straw yellow colour. The nose is predominantly fresh and spicy fruit. On the palate, the familiar varietal characteristics of white fleshy fruit, pears, quince and a spicy finish with a familiar pepperiness mixed with lively, crisp acidity.

Acidity: 5,9 g/l
Residual sugar: 1,0 g/l
Recommended drinking temperature: 6-8°C
Soil: clayey, chalky
Winery: Esterházy - Eisenstadt (Kismarton - Austria)
Wine region: Fertő lake hills
Varietal: Grüner Veltliner
Alcohol: 12%
Technical characteristics: fermented in steel tanks at 16-19°C and matured on fine lees for 5 months

The delivery cost of the items is a gift from the Etyeki Kúria winery for purchases over 20.000 (twenty thousand) HUF gross.