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 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.

The conjunction of Old World and New World winemaking. Typical varietal notes can be discerned in the aroma of this Pinot Noir. From ripe raspberry to black cherry, subtle forest mushroom overtones; these are finished through cask ageing, which gives the wine body and spiced flavours. Fermentation was in 30-hectolitre stainless steel tanks at 25-26 °C. The fermented wine was then matured for 10 months, partly in first-fill and partly second-fill Hungarian and French casks.