Winery Balázs Hangyál - Hangyál Balázs Irsai Olivér Elemy

Winery Balázs HangyálHangyál Balázs Irsai Olivér Elemy

White wine of Unknow region
3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Hangyál Balázs Irsai Olivér Elemy of Winery Balázs Hangyál is a white wine from the region of Unknow region.
This wine generally goes well with
The Hangyál Balázs Irsai Olivér Elemy of the Winery Balázs Hangyál is in the top 60 of wines of Unknow region.

Details and technical informations about Winery Balázs Hangyál's Hangyál Balázs Irsai Olivér Elemy.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Abouriou

Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.

Informations about the Winery Balázs Hangyál

The winery offers 17 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Région inconnue

The Winery Balázs Hangyál is one of of the world's greatest estates. It offers 18 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 70 of of Unknow region wines
In the top 250000 of white wines
In the top 750000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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The Mâcon plus appellation seen by Charles Lamboley

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The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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