Debrői Hárslevelű

Styles

Principal grape varieties

Terroir

• On andezit bedrock, the Debrő growing sites are characterised by csernozjom, Ramman, and clayey brown forest soil types.
• Plateaus and gentle slopes at 170–220 m above sea level with southern to south-south-western exposure; the Mátra provides shelter for the vineyards.
• Climate averages (47 years): annual mean temperature 10.65 °C, precipitation 592.6 mm, sunshine 1,964 hours per year.
• Mountain winds bring cool nights, preserving delicate acids and primary fruit aromas in the grapes.
• Botrytis-favourable conditions: late-harvest shrivelling and botrytis-induced raisining are observed year after year.

• The first producer of Debrői Hárslevelű was Rácz Pál, cellarmaster of Kompolt; it was a blend based on Hárslevelű.
• Viticulture documented from the early 15th century; late harvesting, shrivelling, and botrytis are observed from year to year.

• A floral and fruity aromatic profile, a fuller and richer palate compared to other Hárslevelű wines, with vibrant acidity and a long finish.
• Cool nights created by mountain-valley winds preserve elegant acids and primary fruit aromas; drought-induced, unripe acidity does not develop.

• Mountain winds and cool nights → retention of fine, elegant acids and primary fruit aromas in the wine.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• Specification (EUR-Lex, single document)
• National product specification (PDF) — agrarminiszterium
• eAmbrosia register (EU) — File number PDO-HU-A1373
• Official trade body site — Egri Borvidék Hegyközségi Tanácsa