in the vineyard : Pongrácz is made from Pinot Noir and Chardonnay which are selected from different vineyards for their overall quality and suitability. The Pinot Noir vines, which at time of harvest were 15 years old, are grafted onto Richter 99 rootstock and grown at an altitude of 320m above sea level. Each hectare contains 3333 trellised vines planted in deep red soil.
The trellised Chardonnay vines are also grown in deep red soil, but are planted 100m to 150m above sea level and grafted onto Richter 110 rootstock. At time of the 1995 harvest their age ranged between 10 and 14 years.
The growing period as well as ripening period were predominantly cool with average night temperatures. Day temperatures were kept low by constant south-westerly winds. Dry conditions also prevailed, with only 77mm of rain during the period October to March, compared to 170mm on long-term average. There was no supplementary irrigation. The average day temperature (Jan – Mar) was 29°C, while average night temperature (Jan – Mar) was 15,2°C.
about the harvest: Pongrácz is made from 60% Pinot Noir and 40% Chardonnay. Chardonnay imparts a clean flintiness while Pinot Noir gives body and taste. The Pinot Noir and Chardonnay grapes were harvested by hand in the last week of January. In both instances, the grapes were harvested at 19° Balling.
in the cellar : After pressing, the clear grape juice received no further skin contact. After settling the clear juice was pumped into steel tanks for cold fermentation. After the first fermentation process and malolactic fermentation the wine was prepared for secondary fermentation in the bottle. Once this process was completed, the wine was left on the lees for two years and then cleansed of sediment in a two-stage process beginning with "remuage" – gradually turning and tilting the bottle downwards in racks called "pupîtres". The bottles were turned every day until the sediment had collected in the necks against the caps. Finally, the necks of the bottles were frozen and the solidified sediment removed – a process called "dégorgement". After being topped up, the bottles were corked and laid down in the cool cellars for a further 2 months' maturation.