Winery Bako AmbrusKéknyelű
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Kéknyelű of Winery Bako Ambrus in the region of Balaton often reveals types of flavors of tree fruit.
Details and technical informations about Winery Bako Ambrus's Kéknyelű.
Discover the grape variety: Aidani
Aromatic, fresh whites with a pale golden hue, supple palate and preserved acidity, with delicate notes of white flowers (jasmine, orange blossom), yellow fruits (peach, apricot), citrus, light honey and saline iodine notes. Adds floral roundness to blends. Star of Santorini PDO whites blended with assyrtiko and athiri, and of passito Vinsanto liqueurs. Native Greek variety from the Cyclades (Santorini, Paros).
Last vintages of this wine
The best vintages of Kéknyelű from Winery Bako Ambrus are 0
Informations about the Winery Bako Ambrus
The Winery Bako Ambrus is one of of the world's greatest estates. It offers 13 wines for sale in the of Badacsony to come and discover on site or to buy online.
The wine region of Badacsony
Emblematic zone of Hungarian Balaton, north shore on extinct volcanoes with unique basalt soils. Signature structured mineral whites: basalt releases potassium and magnesium, conferring striking minerality and salinity. Rare reborn native Kéknyelű with signature notes of lemon, white apple, fresh herbs and a smoky mineral touch. Olaszrizling (most planted) fresh, Szürkebarát (Pinot Gris) ample, taut Furmint.
The wine region of Balaton
Hungarian region around the largest lake in Central Europe, 6 zones including volcanic Badacsony. Signature Olaszrizling (Welschriesling), Hungary's most planted grape: lively, mineral whites with signature notes of almond, citrus, green apple, white flowers and a herbaceous touch, a crisp finish - a typical thirst-quenching wine. Also round Szürkebarát (Pinot Gris), ample Chardonnay, rare native Kéknyelű. Basalt in the north, lakeside climate.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
