This Kéknyelű is a powerhouse in a bottle. The nose bursts with the freshness of freshly cut daisies, paired with lively lemon sherbet and ripe white peach, offering a zesty, aromatic profile that’s both delicate and bold. Aged in amphora, it delivers an incredible tension on the palate, balancing bright acidity with a flinty mineral backbone that echoes the volcanic terroir. With a full-bodied structure and remarkable longevity, it’s like a hulking force trapped in a tiny bottle, leaving an impression of power, finesse, and potential that lingers long after the last sip.

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Kéknyelű

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 | 1500 bottles

Vinification

In the end of September the grapes were harvested in multiple steps to catch the perfect ripeness. After slow, gentle whole-bunch pressing the grapes are transferred to clay amphoras where they ferment and age for 10 months. This wine is the blend of the three most powerful and electric amphoras. Was bottled mid of July unfined, unfiltered and without the addition of SO2