The first vintage was made in 1928. The 2015 vintage was a balanced, warm year without extremes.After destemming, the wine was fermented in tanks, and while malolactic fermentation also happenedin tanks in the case of Sangiovese, for the Bordeaux varieties it occurred in small barrels. The final blendwas aged mainly in large barrels for about a year and a half.
The most known and respected Italian Fine Wine from Bolgheri on the Tuscan coast, Word’s no1 wine journalist Robert Parker just mention it as „Italy’s most iconic wine estate ”. We wine is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc and spent over 2 years in French oak. Rich, complex, super elegant wine from an amazing vintage.
„Winkl” is a juicy, delicately fruity, minerally Sauvignon Blanc from the Dolomites high in the Italian Alps. The wine offers an unique combination of the ripe, aromatic Sauvignon Blanc and the cool and mineral character of the terroir. The result is complex, elegant wine with
One of the most popular Bolgheris in the world, which was named after the Macchia del Bruciato forest where the Cinta Senese pigs live. It’s a Cabernet Sauvignon, Merlot, Syrah blend with rich aromas of sour cherry, vanilla, coffee and blackberry. The round palate has smooth tannins, refreshing acids, prune, blackcurrant and dark chocolate on the finish. It was fermented in tanks and barrels, then aged for a year in barrique barrels, then in the bottles.
It was given 12 months of ageing in large French barrels. 100 % Nebbiolo.Intense garnet colour, red berry fruits on the nose and spicy notes.Velvety palate with tobacco, cherry and violet, with a lingering finish.
Following the 8-10-day long fermentation in tanks, it was aged for eight months also in tanks, then it was rested for another four months in the bottle before release. Soft tannins, lovely acids and sweet spices.
A modern-style, ruby red Chianti Classico, 90% Sangiovese plus 10% Merlot and Syrah. After the steeltank fermentation and blending, it was aged in Slavonian barrels for 9 months. Red berry fruits capture the nose: sour cherry and strawberry that are in good balance with the floral rose notes. Aromatic green herbs and toast, silky tannins, flavoursome palate, nicely integrated oak.
Avignonesi’s Rosso di Montepulciano is a typical example of Sangiovese from Tuscany. All Avignonesi vineyards are cultivated following biodynamic principles and all the wines are vinified with minimum intervention. This wine shows lifted aromas of strawberry, raspberry and blackcurrant with sweet spices. With its light and soft tannins, it is extremely versatile with food.
The indigenous Procanico and Grechetto grape varieties are picked separately at the end of September. Straw yellow colour, intense peach and apricot aromas with floral notes. Fresh, minerality, fruity palate.
Cesari is an awarded and highly respected producer from Veneto’s Valpolicella region. Mitico Merlot is harvested from the wonderful, steep hills of Verona. After a long cold maceration the wine was aged in oak barrels for 15 months. Mitico has a deep, intense color and ripe fruit and a hint of spices come in the nose. Rich, full bodied, but still with good drinkability! Perfect pairing for steaks!
It was made 100% from Chardonnay grapes. Orange-coloured flowers, jasmine and white peach aromas, then a zesty, salty palate with citrus fruit, peach and green herbs.
Surely the best-known Friulian varietal around the world. Livio Felluga lends the wine finesse and elegance while preserving the faint coppery highlights, which are Pinot Grigio’s signature.
A quality wine full of character with instantly recognisable aromas reminiscent of almond. It has a balanced acidity and good length. An excellent option to accompany light firs courses, fish chowder and veal dishes.
Our old dream came true with this viognier, the big brother of Little France. It’s no secret, one of our favorite varieties that we now want to show our consumers in a different style. Peaches, ginger, exotic spices on the nose and palate.
It is green - white, muscat, it reminds you of a flowery meadow.In its flavor you can sense the bright acids and the freshly picked grape.It is perfect for conversations between a group.It is usually paired with fruity meat, fish or with appetizers.
Our Sauvignon blanc carries both elegant aromas and wild vegetative flavors. The greenish, nettle, mint flavors are balanced by mellow acids. The more mellow raw material lends a slight mediterranean touch to the wine. The sip is fresh and juicy at the same time.
A Pinot Gris from the Málnás vineyard in Balatonszőlős. A rich, citrusy, juicy wine with peach, a touch of honey and subtle limestone minerality. Long and substantial, yet refreshing.
The palate is crispy, yet full, delicious and smooth, with a hint of minerality on the finish. The fruit, which was harvested from old vines that were planted in 1972, was fermented to dry in temperature-controlled tanks, then it was aged on fine lees for a few months.
A lively, varietally-pure apricot, citrus nose with lots of minerality, lingering structure and vibrant acidity. Made from organically cultivated young vines.
Grüner Veltliner (Zöldveltelini in Hungarian) grown on the detritus-laced volcanic soil of the Csobánc, above Káptalantóti. Grape and green pepper on the nose, then a long, mineral palate with delicious vibrations throughout. The 2 grams of residual sugar and the colourful acidity plays lengthily on the finish.
Fresh, floral and citrus fruit notes appear in the blend made from the Zengő, Pinot Blanc, Olaszrizling, Chardonnay and Sauvignon Blanc varieties. The palate is crispy and tasty, with good drinkability.
The winery’s iconic white wine, the Loliense, has arrived with a new image. It has been made almost unchanged, in the well-tried and tested way, for 17 years. Almost half of it is Sauvignon Blanc, which is complemented by Chardonnay and Olaszrizling in equal proportions. It has been reductively vinified, in tanks, ever since the first vintage – it has never seen any oak. When the three varieties have fermented, it is blended as a new wine, then it continues to age on fine lees.
60% Chardonnay, 25% Pinot Blanc, 10% Viognier and 5% Sauvignon Blanc. Precise optical sorting, gentle pressing, extraction by gravity and then fermentation in 500-litre oak barrels. Ripe white fruit and minerality, with a subtly creamy texture.
One of the most prominent varieties on the wine region. This unique character of a Sauvignon Blanc comes from a complex fermentation technique where we use both traditional (barrel plus wild fermentation) and modern (stainless steel tank plus selected yeast) method. The wine is made for longer maturation so it is still absolutely fresh after one or two years in bottle.
A rich, multi-flavoured and zesty Chardonnay. Selected from several vineyards, made in tanks, aged for 3 months on fine lees. Peach, apple, with a touch of fresh acacia honey and subtle stoniness.
A rich and fruity estate wine of a hot vintage. It was fermented and aged in used barrels, and it’s already an exciting and multi-flavoured wine, even though it’s still in the early days of bottle ageing. Minty, floral nose, apple, citrus fruit, thick palate.
Perfectly botrytized grapes picked by hand with strict cluster selection. Fermented in barrels with indigenous yeast and aged in new oak for 20 months. Pale gold. Dominated by the freshness and kindness of dried fruits in the nose, typically apricot, mango and some herbs. Rich in taste, the sip is full and tight. Apricots and orange peel on palate.
True to the character of cabernet sauvignon, the aroma of sour berries is complemented by spicy characters. Gypsy cherries, redcurrant, red peppers and almost salty minerality combine in a special harmony. Our rose is characterized by tight sip and crisp acids.
Blend of three Bordeaux varieties and a touch of Kékfrankos, from a really nice harvest. Tankfermentation, brief ageing, September harvest, December bottling.
The new vintage of Sauska Rosé, which was rethought in 2020, continues its predecessor’s finer and more elegant Provençal feel, with the Kékfrankos, Merlot and Syrah varieties. Pure aromas, with peach and strawberry, and a very light pink colour. Beside the deep flavours, there’s lively freshness, citrus and tangerine also appearing on the palate.
The wine is our best estate wine, which was born from of tempranillo, cabernet sauvignon, cabernet franc and merlot.The vineyards are located on the best vineyard in Gyöngyöstarján, Fajzatpuszta.Tasting wine, we can rightly say: Fajzat is a hell of a good place!
A Merlot from Szárhegy spiced up with a touch of Cabernet Franc, from a very strong vintage. An intense red wine that’s full of energy with the larger part aged in new oak and the smaller part in used oak. Milk chocolate, sour cherry, blackberry and ripe sloe berry. Long and exciting.
A Bordeaux blend in which the backbone is given by the Cabernet Sauvignon, complemented by the Merlot and the Cabernet Franc. It has a deep, dark ruby colour, a very intense nose that is full of violets, sweet spices and green herb notes. It’s a full-bodied wine with silky tannins and a fine texture.
The flagship wine of the estate, and the selection of György Lőrincz’s most beautiful barrels. The raw material for the wine is selected from several places of growth, and the seven different grape varieties are used for the Eger art of blending to achieve perfect harmony. Forest berry fruit, blackberries, blueberries, earthy notes and undergrowth. The palate is full and round, beautifully accompanied by volcanic and limestone notes.
One of the youngest members of the Diósviszló winery’s selection made from a blend of 60% Kékfrankos and 40% Syrah. The 16-month long ageing in oak barrels and frequent stirring of the lees add extra complexity to the characteristics of the varieties and the place of growth. The balance of fresh mint and warm notes, plum, tobacco and dried fruit aromas on the nose.
„Villányi Franc embodies elegance and harmony.” Kővilla (’Stone Villa’) is situated on the southern slope of Villány surrounded by vineyards. This building has been the witness of several important events of our wine region – and the stone house inspired this selection wine of ours. This wine was matured in 500 l oak barrels for 1.5 years. Deep ruby colour with nose typical of Cabernet Franc varietal, a palate of red berries and serious structure.
Alongside its deep fruitiness and intense spiciness, its taut minerality is immediately recognisable. Mushroom, stone, chocolate and blood orange on the nose with eastern spices.
A Villányi classic, from the most highly regarded Bordeaux variety, from the old vines of the Csillagvölgy vineyard. It was fermented in tanks, then aged in used barrels for a year and a half. Bell pepper, blackberries and delicious barrel spices, incense and dark chocolate.
The usual great quality in a new guise: a barrel-made, thick, extremely rich, pure, mature and layered wine. It’s not Burgundian but rather full-bodied and deep.
80% Kékfrankos, the rest is Malbec. The Fecske (meaning the swallow bird species) “flew” into 225-litre second- and third-fill barrique barrels. Deeply aromatic and flavoursome.
Selected grapes was fermented on the skins in tanks, the wine was aged for a year in large ászok barrels and in used five-hectolitre barrels. With the first half of grapesconcentrating on retaining the acidity.
Kékfrankos grown on the Permian sandstone terroirs of Balatonfüred and Csopak, spontaneously fermented in barrels and tanks, then aged for 8 months. A light, elegant wine with cherry and sour cherry aromas, complemented by the minerality typical of its place of growth.
The crop of the well-known Villány vineyards mostly with Bordeaux varieties and some local heroes: the spicy and sour cherry Kékfrankos and the plummy, vibrant Kékoportó. Deep red colour, raspberry, blackberry, ripe plum aromas on the nose, medium-bodied with lots of fruit and a long palate.
Made from ripe but not overripe grapes, half of which come from the new clones grown on the most exciting site, the other half is the classic, spicy P9 version of the variety. Part of it was fermented in whole bunches, with the whole wine spontaneously fermented. It’s a jolly, spicy, fruity Kadarka.
The wine is intense deep ruby with a medium nose intensity. Cabernet Franc and Merlot meritage from a very well balanced vintage. The Cabernet Franc provides the delicate green herbal and the forest floor notes which aromas are complemented by the red plum, cocoa, tobacco, sour cherry and black forest fruits because of the Merlot.
The Syrah was harvested at the end of October, it underwent controlled fermentation in open vats, then was aged in new, four - hectolitre barrels for a brief period.The nose is lively and peppery with grape mustlike notes, the palate has lots of different flavours, plentiful oak, with a subtly grainy tannin feel.
