A blend of Trebbiano, or Procanico as they call the local clone, and the Grechetto varieties. The grape varieties are vinified separately, with the natural settling followed by precise, chilled fermentation. After blending, it spent a few more months in tanks before bottling. It has a fresh, citrusy nose with yellowskinned apple and pear, which also return on the palate, together with a long mineral finish.
The only white wine of Antinori’s Puglia estate, from the northern part of Salento. After being crushed, the incoming grapes are given 24 hours of skin contact at 10 degrees in order to extract more flavours and aromas. Lively, refreshing acids, apple and peach aromas, restrained tropical fruit. A balanced Chardonnay with good drinkability.
Sensory Features: Bright straw yellow with greenish refl ections. It has a good olfactory progression ranging from the aromas of rosemary, typical of the vine, to elderberry flowers, white pulp fruit, yellow and lychee. The taste is soft at the start, then savory and lively, with good structure, with excellent alcoholic balance. The persistence of aromas makes the drink pleasant, leaving a slight and typical bitter note.
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.
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.
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.
With its excellent balance, it was the favourite of many of us from the entire Béla and Bandi range in 2023. It is now characterized less by the medicinal herbs typical of the variety, its aromas are much greener, with elderflower, and is almost ‘Sauvignon Blancy’. A juicy, ripe, enjoyable Pinot Gris.
The long-awaited 2022 vintage of Tricollis White has arrived. The traditional grape varieties of the wine region, Olaszrizling, Riesling and Gewürtztraminer, supplemented with some Pinot Blanc and Királyleányka. It’s a rich, fruit-forward white wine, in which, in addition to the bright acidity, the mineral notes typical of the region can also be discovered.
A fresh, pure Sauvignon Blanc, naturally made. Its style is somewhere between the Sauvignons of the Loire and the New World. The grapes come from loess soil from the Southern Shore of the Lake. After hand harvesting, the grapes were immediatelly processed, followed by fermentation in low temperature partly in stainless steel tanks, partly in „Speidel-eggs” on fine broom. The wine was bottled after 6-month-long maturation in order to provide a perfect balance and roundness to it.
The Riesling grape variety has a long past on Szent György Hill, and there are records of the variety being cultivated within the church’s territory as early as the 1700s. Owing to the region’s characteristics, it has a mineral but still creamy character. It was fermented partly spontaneously and partly via local yeasts, then aged in tanks with a minimal part in barrels. The restrained nose is citrusy, then there’s vibrant acidity on the palate, with apricot, green apple and a long finish.
100% Olaszrizling, selected from several plots. After the manual harvest, the must was spontaneously fermented, then half rested in tanks and half in oak barrels of different sizes until blending, after which it was bottled. The tank component was used to preserve the freshness and primary notes, while the barrel part nicely rounded out the acids and enriched the wine with extra layers. Its aromatics show the mineral character of the volcanic soil, citrus fruit, apple and pear, as well as a subtle finish of almond.
It’s the ‘superstar’ international variety from Balázs Sike’s terroir series. The place of growth is Lesencefalu, the soil is loess. The ageing was carried out in 30% first-fill Hungarian oak barrels. Amazing complexity, round and creamy with taut acidity and elegant barrel use simultaneously.
The 2023 Napbor is a light, white blend made with an emphasis on Olaszrizling, Chardonnay and Sauvignon Blanc. The manually-harvested ripe grapes ferment and rest in tanks until bottling in early February, giving time for the flavours to fully develop. White-petaled flowers, grapefruit, peach and lychee. Medium-bodied, with lots of energy.
The recipe has been almost the same for 16-17 years: Chardonnay, Sauvignon Blanc and Olaszrizling. Oily texture, white flowers, peaches, layered and broad palate due to the ageing on finelees.
Short skin contacted and natural fermented Ezerjó (local grape from Mór wine region). Natural fermentation in Hungarian Oak (225L) for 5 months. A very rich nose full of apples and apricots, charred wood, toast. The palate is lush, full-bodied and dry, entirely mouth-filling with flavour of toast, bread dough, hint of vanilla, green apple, peach and lemon as well as possessive of a beautifully lengthy finish.
It is one of the most defining varieties of the Etyek wine region and is also the flagship of our estate. Unique style of wine, which is the joint result of barrel aging and complex fermentation technology. The goal is always to simultaneously. Let the light tropical fruit harmony and the complex, mature body, the elegant acid backbone be present.
It’s one of the estate’s most important varieties, and according to the Léglis, it really shows what the region is capable of. The grapes for the wine were harvested from a plot of clay soil with a high lime content, then it was 100% vinified in tanks, and aged for 10 months before bottling. It has a crisp, fresh, green apple character on the nose, while the palate is vibrant with fresh fruit notes at the beginning, dominated by green apple, lime and peach, then a sweetish character on the finish.
Stepping out beyond the lively, crispy Olaszrizling style, the palate is now more substantial, the flavours are riper, the overall picture is rounder than it was last year. Cultivation is organic, harvesting is carried out manually, and fermentation is done reductively in temperature-controlled tanks.
Although the large part of the variety now serves as the basis of the traditional method sparkling wines at the Sauskas’ estate in Tokaj, after a year’s absence, one of the classics of the Tokaj cellar, the greenlabel Chardonnay, has been made again. It’s a rich, flavoursome, vibrant wine with peach, apple, acacia honey, melon, chamomile and fine stoniness. Only reductive ageing on finelees for a few months.
The estate wine of István Szepsy, pioneer of dry Furmint, yield control and classifi cation, blended from grapes from the low-yield vines of Mád, Tállya and Tarcal. Minerality, roundness and fruitiness appear in perfect proportions in the wine. It has an intense character, aromas of pear, apple and honey, and a citrusy, thick palate with a creamy structure and minerality.
De-stemming and crushing of the grapes, maceration at controlled temperature for 8-10 days with regular pumping overs. Racking off and malolactic fermentation in stainless steel tanks. Refining in used American and French oak barriques for 4-5 months. Ruby red colour with purple reflections; intense, vinous, spicy and fruity, with notes of black berries (black currants and berries). Medium bodied, velvety, very good balance between freshness and warm feelings, long-lasting and savory aftertaste.
It’s a textbook example of the briefl y-aged ‘oak-free’ Primitivo, with all the aromas and fl avours that make the variety sought after by so many: red fruits, black cherry, liquorice, softness and length on the palate.
Sensory features: A brilliant ruby red color rich in violet nuances. The bouquet is characterized by intense and enveloping notes of marasca cherry, plum and berries. The palate is expressed with a taste that is soft and balanced, with hints of red fruit and well-balanced spices and sweet tannins that accompany a long and pleasant finish.
A ripe, dense and elegant Chianti from the Villa Antinori estate, which was founded in 1928. It has a modern, yet mature style: 90% Sangiovese, 10% Cabernet Sauvignon aged for 15 months in small, partially new French oak barrels. Sweet spices on the nose, earthiness and ripe plums on the palate with lively acids and finely dusty tannins.
Very deep garnet red. Very intense and persistent with notes of cherry and blackcurrant, herbs, cinnamon, cloves, cocoa, liquorice and hints of mineral. Great structure, good balance between alcohol and freshness, velvety tannins, very persistent with a long finish, ready to drink, or can well be aged for long.
The red color characteristic of the area is due to iron oxide and the very low average amount of precipitation. The wine shows notes of plums, cherry jam and tobacco at the first moment, then opens further with a leathery, almond character. Very creamy texture, cocoa, coffee and a little vanilla at the end.
Following Barolo, Barbaresco is Piemonte’s second iconic wine, and it has a slightly more feminine, leaner structure than the former. 2019 was a cool vintage with a wet spring, thus, the ripening season was prolonged. The harvest started relatively late, at the beginning of October, and eventually beautifully ripened grapes arrived at the cellar.
Blend of Cabernet Franc, Cabernet Sauvignon, Blauburger and Kékfrankos. A particularly rich, alongside elegant, fruity red wine. Its flavor reminiscent of forest fruits and its liveliness make it suitable for pairing with spicier, fattier dishes.
One of the cellar’s favourite varieties has real Heimann character. Grapes harvested from the monopole vineyard of Bati Kereszt, harvested later than usual, but aged for shorter than is typical, for 16 months in a mixture of ászok and barrique barrels. Cassis and black cherry on the nose, with a deep, dense, raspberry-cherry, rich, thick palate.
Lively ruby red colour, spiciness, anise and white pepper, plus red berry fruits on the nose. The palate is fresh and explosively fruity. The winery’s entry-level red wine, aged for 8 months in third-fill oak barrels and tanks.
An exciting Pinot Noir with notable terroir character, made in a Burgundian-style, from the Kis and Nagy Látó-hegy vineyards with their limestone subsoil. In order to preserve the fruity notes the wine underwent controlled fermentation in tanks, then, it was aged for 15 months in Hungarian and French oak, with 30% in new barrels. Coolness and sour cherry on the nose, followed by raspberry and strawberry on the palate. It reveals its most beautiful side sipped from a large glass, at cellar temperature.
A best-buy Cabernet Sauvignon from Villány’s Csillagvölgy vineyard. It has a deep purple colour, black berry fruit, sour cherry, plum, pepper and oak spices on the nose and the palate.
Half of it is Merlot, the other half is shared equally by the two Cabernet varieties. It is aged in new and used 225-litre Trust barrels for 14 months. The usual pronounced oak use of Dani Konyári, with sweet spices and smoke. Full-bodied, long palate, with excellent balance. It is one of the best Lolienses of recent years, refined to perfection by the year of bottle ageing.
In the 2022 vintage, the focus was again on the oak and ripe fruit, with the precise winemaking focussed towards the direction of the New World style of the variety. Aged for 10 months in 228-litre Hungarian barrels, 50% of which were new and 50% second-fill.
„Villányi Franc embodies elegance and harmony.” Kovilla (’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. Deep ruby colour with nose typical of Cabernet Franc varietal, a palate of red berries and serious structure.
Deep red colour with purple reflexes at the edges. Scents of coffee, cocoa, dried fruits. Concentrated fl avours, ripe tannins and fruitiness cumulate in an endless finish. The acidity nicely supports the rolling structure of the wine.
A deep ruby red colour, with tons of black berry fruits on the nose. Ripe plum, blackberry, and black cherry, along with sweet barrel spices such as vanilla, cinnamon and cloves on the palate. A robust, juicy red wine, with serious substance.
Deep purple colour, red and black berry fruit on the nose, followed by aromas of barrel spices, mostly pepper and tobacco leaf. The palate justifies the promise of the nose with a rich spiciness, with cherries and cloves on the full. With a firm but balanced acidity, it has a really soft tannic structure, a body above medium and a long finish, followed by a sweet sensation, urging us to taste it again.
This wine is only made in excellent vintages at the winery, purely from Syrah. The raw material comes from two vineyards. The Iván Valley, located directly next to the winery, is where the mesoclimate prevailing in the valley is able to ripen the grapes perfectly, giving dense raw material. Blending this with the lighter wine from the Bati-kereszt vineyard, a perfectly balanced wine comes about. The peppery, spicy aromas with the densely textured palate comprising anise, cloves and a long finish.
A blend based on Cabernet Sauvignon, complemented by the Cabernet Franc and Merlot varieties from the Ördögárok, Konkoly and Kopár vineyards. It has a deep ruby red colour, blackcurrant, cocoa bean and dark chocolate aromas. The palate is lively and vibrant with intense fruitiness, then an elegant and excitingly spicy finish.
The Abbey’s ‘icon’, which is one of the most anticipated Hungarian wines every year. This year, it was made from more Merlot and less Cabernet Franc. It’s lively, exciting, very dense and long. The palate is fuller, the Mediterranean notes come into focus, the nose and the beginning of the palate are determined by the Merlot notes, but the Cabernet Franc that provides the backbone of the wine is fi rmly there in the background. It’s a lively, exciting, very dense and long wine.
This “Provence style” rosé has a very pale pink blush colour. Fresh and flinty aromas of strawberry, freshcut watermelon and rose petals on the nose with mineral notes on the palate. The wine has a refreshing acidity that’s in harmony with the fruit and well-rounded with good length. Its long and intense finish is the signature of a rosé with incomparable elegance.
The cellar’s classic rosé is made from the grapes grown on the mainly loess soil of Kishegy, in which the Bordeaux varieties are complemented by Kékfrankos. Manual-harvesting and controlled fermentation in tanks were followed by brief ageing on fine lees. Strawberry, redcurrant, with fine acidity and a long finish. A real, cheerful Balaton rosé that evokes the summer.
A blend of Kékfrankos, Syrah and Merlot, made from 100% of Sauska’s own grapes, produced with precise, conscious cellar work, reductively. It has a pale colour, fine acidity, strawberry, peach, freshness and elegance.
A dessert wine made from botrytized Furmint, Hárslevelű and Sárgamuskotály grapes, harvested from 35-year-old vines. Pale golden colour, fresh nose full of tropical fruit and dried apricot. It’s rich and mineral and the palate is made exciting and full by the playfulness between the acidity and the sugar.
