Country: Hungary
Region: Badacsony
Grape: Pinot Noir, Chenin Blanc, Pinot Blanc, Riesling
Viticulture: Biodynamic Farming / Natural Wine
Vinification: Whole-bunch pressing, followed by 12 hours of settling. Then all four varieties were fermented together in stainless steel. Bottled with a residual sugar of 16.5g/l without disgorging, fining or filtering.
Citrus fruits and stone fruits with plenty of texture and nutty notes from the lees ageing.
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.