Barrels are selected on their ability to add structure and savoury complexity to the wine, rather than appearing obviously woody.
Hungarian oak is the same species as French oak, and is grown in cool climate and poor soils producing fine grained oak of very high quality.
After fermentation, the wines remained in the barrels for a total of six months.
Aroma and Palate:
This is an immensely complex, layered wine with stonefruit, citrus, citrus flower, mineral, ripe melon, fig and hazelnut all overlaid with a mealy complexity from yeast lees contact and savoury, integrated oak.
The palate is full but elegant, with a seam of minerality that adds length and balance.