Country: Hungary
Region: Badacsony
Grape: Chenin Blanc
Viticulture: Biodynamic Farming / Natural Wine
Vinification: Most of the crop was gently pressed in whole bunches and some were destemmed and left in open vats for 10 day. After pressing, half of the juice was fermented and aged in clay amphoras the other half in used 300 - 400 l oak. After 10 months on the fine lees it was bottled unfiened, unfiltered without the additon of So2
Lots of citrus, fresh apples and minerality. If you like your Loire Valley Chenin then give this a go!
The vineyards are situated on the Szent György hill, in Badacsony, north of the lake Balaton, on south-east facing slopes at 118 to 180m altitude. The soil is made up mainly from volcanic basalt with a mix of clay, loess and sand. In the cellar, István likes to take a step back and let the wines ferment spontaneously mainly in amphoras. He prefers not to use any additives in order to preserve the original personality of the varieties and the unique minerality of the volcanic soil.