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Nose - Honey and caramel
many of which shine in this blend—think Barbera
cold cuts and barbecues
The long finish has a tug of earth amid a generally velvety feel
Inspired by a secret recipe of 1946
Sziegl Kékfrankos Diófás Allspice Nose - Honey and caramelOn the nose it is clear with high intensity and notes of sauted plum, prune, raisin, jam, blueberry, honey. It is sweet, high acidity, medium alcohol, low tannin, bold body. On the palate, there is the same as on the nose plus dark chocolate and raspberry jam. Long finish.
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