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Aromas of dark fruits and ripe plums balanced with notes of black pepper and hints of Autumnal leaves. Hailing from the innovative winery of Torley, which is at the forefront of Hungarian winemaking.
The grapes for this wine were hand-harvested in late October from vineyards near the town of Eger. They were then fermented on their skins in stainless steel tanks for 12 days to enhance the freshness of the fruit flavours before being fermented in Hungarian oak barrels for 6 months to enhance the bold dark fruits and peppery notes.
The grapes for this wine were hand-harvested in late October from vineyards near the town of Eger. Bull’s blood is one of Hungary’s most famous wines and according to legend, dates back to 1552.
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