Mandorla

We harvested grapes in different phases of ripening from our two areas that have differing terroir characteristics. After pressing, we fermented the cold soaked grape mash in a stainless steel tank at 15-18 °C. A varietal, mature character with exotic fruity notes in both nose and taste is apparent, with hints of salty green nettle. The wine was matured sur lie for 3-4 months until bottling.

A characteristic bouquet of freshness, sweet alyssum and apricot. In terms of taste, we again find apricot embraced by a salty, volcanic tone. Harvesting took place at different times, giving this wine a deep complexity. After settling the must, fermentation was in stainless steel tanks at 12-15 °C, followed by 4 months of ageing sur lie until the moment of bottling.

A rock-solid traditional variety in the Balaton region. Its nose is determined by freshness most reminiscent of almond complemented with the aroma of grapevine blossom. Fermentation was in a stainless steel tank followed by 3-5 months of ageing sur lie until the moment of bottling.