Mandorla

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.

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.