Virtuoso wine family members are aged for eighteen months to two years in oak barrels contributing to a full-bodied, complex flavor.
Terroir 2010
Sauvignon Blanc 2009
Chardonnay 2010
Pinot Noir Öreghegy 2009
Virtuoso Terroir 2010
Bottle price
2 950 Ft
6 pcs.
2 360 Ft
Sommelier
Born on our Öreghegy slopes, from a blend of Chardonnay, Szürkebarát, Királyleánka and Zenit grapes. The leading notes of white flowers, apricot and flattering hints of brioche are characteristic of this beautiful wine. Intensity and complexity on the palate. Long aftertaste, remarkable acidity enhanced by the oak barrel.
Chef
Doesn’t matter if poultry or white fish. Due to the wine’s complexity and elegance go for the smooth harmony of flavors.
Technical Details
Grape variety: Chardonnay 30%,
Szürkebarát 30%, Királyleányka 30%, Zenit 10%.
Date of harvest: 11. October 2010
Total acidity: 7,9 gr/lt.
Residual sugar: 0,4 gr/lt.
Alcohol: 14% vol.
Technology note: Casein-free treatment materials, oak barrels.
Fermentation: 16 – 20C°.
After fermentation: Sur lie in oak barrels
Barrique aging: 3 months.
Date of bottling: 16. August 2011
Volume: 819
Virtuoso Terroir 2011
Bottle price
2 950 Ft
6 pcs.
2 360 Ft
Sommelier
Born on our Öreghegy slopes, from a blend of Chardonnay, Szürkebarát, Királyleányka and Zenit grapes. Thanks to the relatively late harvest the leading notes of white flowers turn into honey. Apricot and flattering hints of brioche are characteristic of this wine. Very complex on the palate. Long aftertaste, with a touch of the barrel.
Chef
Taste it with white-fleshed fish or poultry.
Technical Details
Technical Details
Grape variety: Chardonnay 30%,
Szürkebarát 30%, Királyleányka 30%, Zenit 10%.
Date of harvest: 24. September 2011
Total acidity: 6,4 gr/lt.
Residual sugar: 0,6 gr/lt.
Alcohol: 12,5% vol.
Technology note: Casein-free treatment materials, oak barrels.
Fermentation: 16-20C°.
After fermentation: Sur lie in oak barrels
Barrique aging: 3 months
Date of bottling: 29. October 2012
Volume: 932
Virtuoso Sauvignon Blanc 2009
Bottle price
2 950 Ft
6 pcs.
2 360 Ft
Sommelier
This Sauvignon Blanc was created from grapes grown on the Pázmánd and Orbán slopes. The majority of the wine was produced in the reductive process, while the remainder was aged in oak barrels, which accounts for its pleasant fresh acidity and viscosity. Gooseberry predominates both in the nose and on the palate.
Chef
Try this Sauvignon Blanc with grilled seafood or ocean fish The Chef recommends serving it with roast chicken breast accompanied by pear gorgonzola gnocchi and arugula with pesto.
Technical Details
Grape variety: Sauvignon Blanc 100%
Date of harvest: September 2009
Total acidity: 7,0 g/lt.
Residual sugar: 2,0 g/lt.
Alcohol: 13,5%
Technology note: Only casein free winemaking materials.
Fermentation: Controlled and directional, 16 C°.
After fermentation: French oak, malolactic fermentation 100%.
Battonage: 8 months.
Barrique aging: 1 month.
Date of bottling: September 2010
Volume: 635
Virtuoso Chardonnay 2010
Bottle price
2 950 Ft
6 pcs.
2 360 Ft
Sommelier
Intensive straw yellow color. The oak barrel produces a smoky quality on the nose along with a hint of coconut. Besides peach there are some tropical fruits. Full-bodied on the palate, delightful. Vivid, ingratiating acidity. Aftertaste is filled with the spices of the oak wood.
Chef
Pork dishes or roasted fishes. Pay attention when cooking to both tropical scents and smoky roasted scents. Goes well with pork medallions in green pepper sauce.
Technical Details
Grape variety: Chardonnay 100%
Date of harvest: 15. September 2010
Total acidity: 5,4 gr/lt.
Residual sugar: 0,4 gr/lt.
Alcohol: 13,0% vol.
Technology note: Reductive process, casein-free treatment materials
Fermentation: 16C°
After fermentation: Malolactic fermentation, Sur lie in oak barrels
Barrique aging: 3 months
Date of bottling: 17. August 2011
Volume: 1232
Virtuoso Pinot Noir Öreghegy 2009
Bottle price
2 950 Ft
6 pcs.
2 360 Ft
Sommelier
Cherry color, deeper than claret. Nice fruits on the nose, primarily sour cherry. On the palate, besides fruit, you will find the presence of weather-beaten leather, coffee, tobacco and rounded notes produced by barrel aging. Well-structured, cocoa powder-like tannins. Aftertaste is medium-long, spicy.
Chef
Consume gently chilled (15 – 16 C°). Perfect alongside duck breast or rack of lamb, as well as gazpacho. The Chef recommends serving it to accompany Bresaola with artichoke, and an arugula salad with gorgonzola.
Technical Details
Grape variety: Pinot Noir 100%
Date of harvest: September 2009
Total acidity: 4,5 g/lt.
Residual sugar: 0,0 g/lt.
Alcohol: 13,0%
Technology note: Only casein-free winemaking materials.
Fermentation: Controlled and directional, 22-28 C°, open air cap punch-down.
After fermentation: French oak, malolactic fermentation 100%
Battonage: 8 months
Barrique aging: 9 months
Date of bottling: September 2010
Volume: 879
Virtuoso Pinot Village 2008
Bottle price
2 360 Ft
6 pcs.
1 888 Ft
Sommelier
Aromas of sour cherry and sweet spices predominate in this lovely wine. The oakiness of the medium toast barrels is in harmony with the freshness and fruitiness of this well-balanced wine.
Chef
Consume gently chilled (15–16 C°). Perfect alongside duck breast and rack of lamb, or perhaps gazpacho. Bresaola with artichoke, gorgonzola and arugula salad would be the Chef’s recommendation.
Technical Details
Grape variety: Pinot Noir 100%
Date of harvest: September 2008
Total acidity: 5,8 g/lt.
Residual sugar: 1,5 g/lt.
Alcohol: 13,5%
Technology note: 0-5 C° cold soaking for 4 days, fermentation on skins for 10 days.
Fermentation: Controlled and directional, 25-27 C°.
After fermentation: Stainless steel tank, malolactic fermentation, 6 months, filtration, fining.
Barrique aging: 10 months
Date of bottling: March 2010
Volume: 2400
