2016 Tricollis Red Blend
- 品種：40%黑皮諾（Pinot Noir）、40%梅洛（Merlot）、20%卡本內弗朗（Cabernet Franc）
2016 Pannonhalmi Hemina Red Blend
- 品種：75%梅洛（Merlot）、25%卡本內弗朗（Cabernet Franc）
2016 Pannonhalmi Pinot Noir
- 品種：100%黑皮諾（Pinot Noir）
The Benedictine monks who settled on the Sacred Mount of Pannonia in 996 have always been closely connected with the viticulture introduced by the Romans. They went on to convert the Hungarians, to found the country’s first school and, in 1055, to write the first document in Hungarian. From the time of its founding, this monastic community has promoted culture throughout central Europe. For centuries, they have applied the highest prevailing standards of wine growing and vinification. At the beginning of the 1900s, the Abbey held about 100 hectares of vineyards in the direct vicinity of Pannonhalma, and it also owned plantations on the Somló Hill and in Tokaj.
The political and social upheaval that followed World War II put an end to the centuries-old tradition when the single-party state confiscated the Abbey’s vineyard holdings and winery. During the decades that followed, the monks never gave up hopes of reviving the legacy of excellence one day. Finally, 10 years after the collapse of Communist rule, plans for rebirth took shape. As a result, a new winery with a floor space of 2000 m² and a storage capacity of 3000 hectolitres was established in 2003.
The vineyards of the Abbey Winery are situated in the officially designated wine region of Pannonhalma which, with a total area of about 600 hectares, is one of the smallests of the 22 historic wine regions of Hungary. The weather conditions are balanced with average sunshine hours and heat, and higher than average precipitation. Most of the vines are grown on brown forest soils that formed on loess and sand. Consistently from vineyard to vineyard and in all vertical intervals, the soils are alkaline owing to the presence of lime.
The winery cultivates about 50 hectares divided among four major vineyards, each of which used to belong to the Abbey in the historic past. The new vines planted under a program started in 2001 are spaced at a distance of 2.4 x 0.8 m; the training system is Guyot. The goal was to achieve a planting density of over 5000 vines per hectare in order to significantly cut the yield per vine to harvest much better quality fruit. The Abbey Winery strives to keep an optimal balance between modern mechanization and fastidious manual labour.
2016 Tricollis Red
Blend: 40% Pinot Noir, 40% Merlot, 20% Cabernet Franc
Bottles produced: 30,000
Tricollis red wine incorporates three different grape varieties from three different vineyards: Széldomb, Tavaszó and Babszökő: Pinot Noir, Merlot and Cabernet Franc. Harvest time of the ripe grapes is accorded to the specific requirements of each variety. The wine is fermented in stainless steel, keeping the juice on the skin for three weeks. Following pressing, malolactic fermentation and ageing for 8-11 months after that take place in used barriques. During this period, the wine becomes a ruby-coloured mellow red one, where Pinot Noir and Merlot are dominant, complemented gently by Cabernet Franc.
Notes of cherry and red-currant in the fragrance are enriched by the fine cinnamon spices due to the ageing in small barrels. Soft tannins make the blend medium bodied, thus keeping it easy-drinking.
This kind of red wine is a cheerful complement to grilled dishes, ragout and cheese, recommended to be consumed chilled to a temperature of 16 to 18°C.
2016 Pannonhalmi Hemina Red
Blend: 75% merlot, 25% Cabernet Franc
Bottles Produced: 25,000
The grape varieties were harvested separately. After being destemmed, the grapes were cold-macerated in 60 hl chilled stainless steel tanks and then fermented under controlled conditions. The fermented wine has been aged for a short time, only for 8 months in used Hungarian wooden barrels. During that time, the malo-lactic fermentation has been completed.
Owing to the dominance of merlot, the wine has silky tannins, while the notes of cabernet franc ensure the structure for the wine. Due to the short aging period of 8 months in used Hungarian wooden barrels, the leading aromas are driven by the fruitiness but not from the barriques. The alcohol content is moderate in comparison to the richness and the body, emphasizing the notes of blackberries both on the nose and the palate. It is a delicate and elegant Bordeaux-style blend from Pannonhalma.
Food pairing: the roundness and the richness of the wine can be enjoyed best with grilled dishes, red meats and courses served with sauce of blackberries.
Recommended serving temperature: 15-16 degrees.
2016 Pannonhalmi Pinot Noir
100% Pinot Noir
Bottles Produced: 20,000
Our three vineyards Széldomb, Tavaszó and Babszökő have all high concentration of lime, however, owing to their location the grapes in these vineyards are in different stages of ripeness at one time. According to our philosophy these natural conditions should be benefited from with the combination of diverse technologies to make an extremely manifold and individual Pinot Noir perfectly representing this wine region.
This wine is characterized by a deep ”Burgundian red” color with the late cherry scent when filled in a glass. Raising your glass to your lips you will experience delicate mellowness, in which the fine tannin lends an elegant body to the wine. This is a long wine. The aromas are principally defined by the flavor of ripe sour-cherry and raspberry. The structure of this wine enables long ageing. It is recommended to be consumed chilled to a temperature of 17 to 19°C and after decanting it provides even a wider fragrance and flavor spectrum. It is recommended especially to dark meats, primarily to duck and lamb dishes.