Other Information:Natural and vegan wine:
Harvest of the Merlot-grapes on october 9th and of the bought organic Cabernet-Sauvignon-grapes on october 17th. Maceration period of one month in open wooden casks, seperately. Spontaneous fermentation.
We did the punch downs by hand in beginning and later we pumped over (remontage).
The malolactic fermentation also occurred spontaneously in open casks.
Both wines matured separately for 16 months in used Hungarian and French barriques.
After blending, the cuvée was bottled unfiltered and unfined with a low dose of sulphur.
Produced and bottled :
WASSMANN PINCE BT.
Susann Hanauer and Ralf Waßmann, Fő utca 42, 7766 Pécsdevecser, Hungary.
Alcohol: 13,74 % V/V.
Sugar: 1.0 g/l.
Acidity: 5.7 g/l.
Total sulphur: 36 mg/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.