Winery Dúzsi TamásPannon Rozé Cuvée
Pink wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Pannon Rozé Cuvée of Winery Dúzsi Tamás in the region of Dél-Pannónia often reveals types of flavors of microbio, red fruit.
Details and technical informations about Winery Dúzsi Tamás's Pannon Rozé Cuvée.
Discover the grape variety: Salagnin
Simple dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the ancient grape varieties whose commercial spread has almost vanished and which are studied for their genetic and historical interest. Rare white grape, poorly documented, cultivated in negligible quantities.
Last vintages of this wine
The best vintages of Pannon Rozé Cuvée from Winery Dúzsi Tamás are 2015, 2013, 2014, 0 and 2016.
Informations about the Winery Dúzsi Tamás
The Winery Dúzsi Tamás is one of of the world's great estates. It offers 43 wines for sale in the of Szekszárd to come and discover on site or to buy online.
The wine region of Szekszárd
Southern Hungarian region, land of velvety, spicy reds. Signature Szekszardi Bikaver (local "Bull's Blood"): a blend of dominant Kekfrankos (Blaufrankisch) and native Kadarka, with signature notes of ripe cherry, plum, paprika, hibiscus, tobacco and sweet spice, velvety tannins and southern roundness — softer and sunnier than Eger's. Also peppery Cabernet Franc and dense Cabernet Sauvignon. Mild Pannonian climate, loess soils over limestone.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
