Diverse winemaking and fermentation methods were used (whole-cluster pressing, maceration). Part of the wine was left on the lees.
Notes & Pairings
The estate Olaszrizling pulls from both the Hársfás-út and Herreberg sites. Given the many clones in each vineyard, some were whole cluster pressed, others were macerated with the skins, and some were aged on the lees with stirring every 2-3 weeks. Everything was fermented with native yeasts.