Piros bakator 2015
Our first experiment with skin-contact wine, made from a long-forgotten grape variety. For the fermentation we used three terracotta vessels holding 330 liters each. The fermenting wine was left on the skin for 16 days and then racked into one amphora holding 250 liters. This is made of a type of compact sandstone, similar to natural granite which makes it less porous than terracotta and thus suitable for long ageing. We aged the wine for 6 months in this vessel which made it naturally stable, allowing us to expel clarification and filtration.
Tasting notes
Light and elegant orange wine, on the nose an abundance of oriental spices depicting the grape's incomparable aromas, rounded by silky tannins.
Properties
Variety: Piros bakator
Alcohol: 11 vol. %
Titrable acidity: 4,9 g/l
Dry extract: 20,3 g/l
Residual sugar: 0,8 g/l
pH 3,41
Total sulphites: 51 mg/l
