Winemaker: Zsirai Sisters
The vines that produced this Furmint were planted in the early 1970s on a red clay, rhyolite tuff and quartz soil in Mad’s Kozephegy hill.
After harvest, the grapes are destemmed and macerated in their must before pressing and letting it spontaneously ferment in barrels.
Spicy on the nose with a touch of saltiness, aniseed and mint that needs to be aired a little to shine. Lively but balanced acidity and long on the palace, this wine is a truly unique and beautifully structured Furmint.
Pronunciation: "Reez-ling 2"
Winemaker: Bence Laposa
Variety/Blend: Olaszrizling and Riesling
A blend of Riesling and Olaszrizling grapes, this wine is an excellent example of Balaton’s basalt hills. Yellow fleshed fruits such as melons, citrus and apples, this is a medium bodied wine with a dynamic structure, a long lasting taste, and a classic flavour.
Goes great with: Grilled or baked salmon/tuna, grilled or roast chicken and turkey, creamy/buttery sauces, barbecues, pasta dishes like carbonara, seafood in creamy white wine sauce.
Winemaker: Csaba Vesztergombi
Variety/Blend: Kekfrankos, Cabernet Sauvignon, Merlot, Kadarka
A blend of Kekfrankos, Cabernet Sauvignon, Merlot and Kadarka grapes which harmonise beautifully to produce this silky, spicy Bikaver from the Vesztergombi winery. Plum, dark berry and dark chocolate on the palate complimented with fine oak notes as a result of two years of barrel ageing. An enjoyable ripe red wine.
Pronunciation: "Bik-ah-vair Superior"
Winemaker: Tibor Gal
Variety/Blend: Kekfrankos, Syrah, Cabernet Sauvignon, Kadarka and Pinot Noir
An excellent blend of Kekfrankos, Syrah, Cabernet Sauvignon, Kadarka and Pinot Noir. Hand harvested grapes that went through 20-30 days cold-soak maceration and 24 months small barrel maturation, followed by a further six months of bottle ageing. This careful handling produced a lively wine with very complex aromas of red fruits and oriental spices. Fiery, well structured wine, with soft tannins. Beautiful harmony.
Goes great with red meat in rich sauce, such as beef bourguignon, roast red meat or game, chicken with garlic, substantial "meaty" fish like salmon or tuna.