 Our partner vine restaurant in Budapest:    |
We have been producing this wine speciality for four years. A reductive Cabernet Sauvignon is made by a 48-hours of cold-soak and after it is cooled down and completely fermented in a reductive method. On the nose, it is a light, fresh and airy, enjoyable siller wine with a wonderful background of raspberries. On the palate, it is reminiscent of blackberries and cranberries. Recommended for poultry dishes, cooled down to 12-13 °C. |
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