The Wine
The Wine
| Alcohol | 12,94 % vol. |
| Actual alcohol | 12,64 % vol. |
| Actual alcohol g/l | 100.7 g/l |
| Total extract | 24.5 g/l |
| Reducing sugar | 6.1 g/l |
| Sugar-free extract | 19.4 g/l |
| Total acidity (expressed as tartaric acid) | 6.1 g/l |
| Volatile acid (expressed as acetic acid) | 0.34 g/l |
| Total sulphur dioxide | 45 mg/l |
| Free sulphur dioxide | 5 mg/l |
| Ash content | 1.73 g/l |
Product information
Product information
Nutritive value (100 ml)
| Energy | 102 kcal |
| Protein | 0,1 g |
| Fat | 0 g |
| Saturated | 0 g |
| Monounsaturated | 0 g |
| Polyunsaturated | 0 g |
| Carbohydrate | 7,7 g |
| Sugars | 6,1 g |
| Fiber | 0 g |
| Sodium | 5 mg |
| Cholesterol | 0 mg |
The Wine Region
The Wine Region
- Place of production:
- NESZMÉLY WINE REGION, Neszmély municipality, Kormaföle vineyard
- Plantation data:
- The area is 2 ha of Sauvignon blanc, facing west and 250 m - 300 m above sea level. The soil is arenic regosol.
The plantation was planted in spring 2016 with French grafts. 4 types of clones: 108,530, in the same proportion.
The size of the plantation (row and plant distance) is 2.4 m * 1 m, cultivation method: a cane canopy. - Cultivation technology:
- The plantation is cultivated with mechanical row-cropping - no herbicide is used. Alternate row cultivation - one row cultivated, one row grassed. Plant protection was carried out with organic approved products.
The average yield of the plantation is 112 quintals/ha
Processing
Processing
- Harvest:
- Harvested on 12 September 2022, mechanical harvesting.
- Processing:
- After morning harvest, skins were soaked for 24 hours. After pressing, must settling took place for 48 hours. The pure must was inoculated with cultured yeast - (Lallemand - SAUVY cultured yeast)
- Bottling:
- 18 March 2023, 27530 bottles
