Other Information:Natural and vegan wine:
WEIN-PLUS: “VERY GOOD:
Firm, slightly tobacco-like scent of black berries and a little red pepper with delicate bacon and floral
nuances. Ripe, firm, very juicy fruit, fine tannin, noticeable acid bite and clear minerality, persistent on
the palate, again hinted at red pepper, herbal nuances, some depth, has power, peppery-spicy hints,
very good, again firm, tangy-juicy and slightly smoky finish with cocoa notes.“
Following the hand harvest on october 9th, the grapes were given a maceration period of one month in open wooden barrels.
During the initial fermentation period we did pump-overs two to three times a day.
Both the alcoholic and malolactic fermentation occurred spontaneously.
The wine matured in small Hungarian and French oak barrels for 20 months. Afterwards it was bottled unfined and unfiltered with a low does of sulphur.
Grown, produced and bottled :
WASSMANN PINCE BT.
Susann Hanauer and Ralf Waßmann, Fő utca 42, 7766 Pécsdevecser, Hungary.
Alcohol: 13,91 % V/V.
Sugar: 1,0 g/l.
Acidity: 5,7 g/l.
Our south-facing vineyards lie within the boundaries of Siklós in the Villány wine-region, the southernmost Hungarian wine-growing area and the most significant one to produce red wine in the country.
Gault&Millau Hungary: Wassmann is one of the best wineries in Villány. DEMETER certification since 2011.