Tricollis Red, Pannonhalmi Apatsagi Pinceszet
40% Pinot Noir, 40% Merlot, 20% Cabernet Franc
The wine is fermented in 50 hl wooden vats and 60 hl stainless steel tanks, keeping the juice on the skin for three weeks. Following pressing, malolactic fermentation and aging for 6 months after that take place in 228 liter barrels. 13.9% ABV.
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