This Hárslevelű from the Bomboly vineyard was made from extremely low yields and harvested in early November. Fermented naturally and aged for 14 months in Hungarian oak barrels, it then spent almost two decades in the bottle. It’s rare to find dry white wines with this kind of ageing, especially in such good condition. It is rich and textured, full of spice and honeyed notes, balanced by impressive acidity. It is a unique expression of time, place and patience.
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