Magnum wines

Good choice with venison, joint of beef and steaks. It is also recommended with dark chocolate desserts.

A splendid, elegant, very balanced vintage basically for all varieties. After late spring and a versatile summer, the whole autumn turned warm and sunny and this has rounded up the whole vintage nicely.

WINE REGION
Villany, southwest of Hungary | Dobogo, Pillango and Mandolas vineyards

DUENNIUM is the „flagship“ of our winery – only made in the best vintages, produced from carefully selected grapes of the best vineyards.

GRAPE VARIETIES
Merlot 40%
Cabernet Franc 33%
Cabernet Sauvignon 27%

VINIFICATION-MATURATION

This is our sixth Duennium blended from Merlot,
Cabernet Franc and Cabernet Sauvignon.
2006 vintage was concentrated and mature so we
applied long maceration on the skin (26-35 days)
and several delestage.

The malolactic fermentation and maturation took place in the barrels. Barrels: 225 l made out of Hungarian oak from Zemplen and Mecsek wood. Age: 50 % new and 50% 1 year old. During 18 month aging we selected the barrels with the strongest character and blended these.

ALCOHOL: 15,25 %

CONSUME AT 17-18 °C

Monde Selection – Silver

Tonella Prestige Reserve – Top Wine

VinAgora – Silver

Austrian Wine Challenge – Silver

Challenge International du Vin– Bronze Medal

Pannon Wine Region Top 25, Hungary – Top Wine

Its complexity makes it a Jolly Joker of gastronomy.

White and cold winter; warm and sunny spring with early blooming; hot and dry summer–start of ripening at the end of July. Because of the hot days the harvest already started on the 21st of August and lasted until the 19th of October under ideal weather conditions.

WINE REGION

Villany, southwest of Hungary  

GRAPE VARIETIES:

34% Merlot, 27% cabernet sauvignon, 23% Syrah, 16% Zweigelt

VINIFICATION-MATURATION

The varieties and slopes were vinificated separately. Maceration on the skin lasted for 14 to 25 days. Extraction of the grape by open–and later–closed pumping over. The malolactic fermentation and maturation took place in barrels for 15-20 months. Barrels are made out of Hungarian oak: 80% in 225 lbarrels, 20% in 6000 l casks. After blending the cuvee we matured it for one year in steel tanks.

ALCOHOL: 13,19%

CONSUME AT: 16-17°C

It pairs well with flavour-rich, but not overly heavy dishes. Cuisine can follow trough the changes of character: e.g. fruit and meat combinations for the fresh Pinot, or lamb and duck roast with brown sauce for the mature wine. It is also exciting to experiment with goat cheese, and it is the best red wine pair to foie gras.

2013

The year 2013 has been somewhat of a roller-coaster ride, with extreme weather conditions following one another. Early April has seen snowfall for example, while the same month ended with sweltering hot.

Early and lengthy blooming was followed by a hot and dry summer, with cooler weather at the end of the season. Because of the slow and delayed ripening, harvest was carried out periodically from September to late October. With the pleasant Indian summer in October, late varieties also ripened perfectly. The produced wines have fine acidity, moderate alcohol, intensive fruitiness and feel easy to drink.

WINE REGION

Villány Wine Region

Gombás vineyard (eastern aspect), Várerdő vineyard (western aspect)

GRAPE VARIETIES: 100% Pinot Noir

VINIFICATION-MATURATION

Grapes from the different vineyards were processed separately. We handled the grapes carefully, entering the open tanks with partial grape-picking (and no crushing) and partially in complete clusters. Cold maceration took 7 days at the temperature of 8 to 12 °C, spending a total of 17 to 19 days with the grape skins. We applied closed pumping over, followed by the traditional pumping method. Malolactic fermentation and maturation took place in light and medium roast barrique barrels. Barrels: 225-litre Hungarian oaks.

CINSUME AT 15 °C

ALCOHOL: 14,14%

A versatile choice for many dishes, as it is very many-sided itself.

Vegetation started early in 2016, after an early spring the first frost also bit early. We were lucky to avoid frost, blizzards and then had a pleasantly warm summer without
major temperature variations, adequate volume of precipitation, ensuring that grapes can develop steadily. The harvest began when school starts, on 1 September, and we had above-the-average “summer-like” weather for the whole months. As the saying of French winemakers goes: summer provided quantity, and the wonderful September provided quality. We harvested healthy grapes with fine acidity and sugar content. Maturation was
slow and steady, favouring the perfection of zesty aromas.

WINE REGION
Villány Wine Region
Dobogó and Mandolás vineyards, southern aspect
Városhegy, plateau and southern aspect

GRAPE VARIETIES:

Merlot 42.51 % – Zweigelt 36.34% – Blaufrankisch 21.15%

VINIFICATION-MATURATION

Varieties and the produce from each
vineyard was treated and vinified separately. Fermentation began in open tanks, continued with closed pumping over. Fermentation continued with grape skins for 14 to 25 days. Malolactic fermentation was
performed with natural organisms, mostly in barrique barrels. Ageing in barrels continued for 13 to 15 months, with 80% put to Hungarian oak barrels and 20% to older
barrels. After blending, the cuvée was kept in tanks for ageing.

CONSUME AT: 16-17 °C.

ALCOHOL: 13,56%

Game dishes, delicate roasts, mature and fatty cheese variaties and dark-chocolate desserts.

2016

Vegetation started early in 2016, after an early spring the first frost also bit early. We were lucky to avoid frost, blizzards and then had a pleasantly warm summer without major temperature variations, adequate volume of precipitation, ensuring that grapes can develop steadily. The harvest began when school starts, on 1 September, and we had above-the-average “summer-like” weather for the whole months. As the saying of French winemakers goes: summer provided quantity, and the wonderful September provided quality.

We harvested healthy grapes with fine acidity and sugar content. Maturation was slow and steady, favouring the perfection of zesty aromas.

WINE REGION

Villány Wine Region- Mandolás vineyard, southern aspect

GRAPE VARIETIES:

Cabernet Franc 100%

VINIFICATION-MATURATION

Because of the cooler weather in October, grapes reached the winery in a colder state, and thus cold maceration was applied to preserve fruitiness. Fermentation with the grape skins was performed in a closed tank for 25 days, at the temperature of 26-28°C, with open, and then with closed pumping over.

Malolactic fermentation was performed with the skins, under the pomace cover. Ageing took place in barrique barrels. Barrels: 225-litre barrels made from Zemplén and Mecsek oak, ages: 30% new, 40% one or two-year-old, 30% older.

The wine was aged in barrels for 13 months.

CONSUME AT: 16-17%

ALCOHOL: 13,64%