Freshly baked key lime pie paired with a pear and mango smoothie. Vibrant, exciting and a lot of fun. Perfect entry for everyone wants to explore natural wines - or an everyday drink to us nerds 😜

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | 22% Furmint, 42% Hárslevelű, 14% Kéknyelű, 22% Rózsakö

Viticulture | Biodynamic

Soil | Dense volcanic basalt with some tuff, sandstone, brown forest soil and clay

Altitude | 180 m

Age of the vines | 5 years

Bottles made | 5000 bottles

Vinification

The grapes were harvested in various times according to their optimal ripening. Half of the Hárslevelű was de-stemmed into open fermenters, where it stayed for 8 days. The other half of the Hárslevelű, along the Kéknyelű and the Furmint were gently pressed as whole bunches. The juices fermented in different types of amphoras and aged on fine lees for 9 months. It was then blended in June and bottled in July without fining, filtration or added SO2.

2021 - the beginning of the year was defined with sparse rainfall, then came an unusually cold and rainy May. July was dry again making the rainfall patterns even more unbalanced. Luckily the ripening season came with dazzling sunshine and cool, dry autumn days, making the harvest season optimal. A generally dry vintage with marginal quantities and outstanding qualities.