Presentation
The vintage
A great vintage. The year was warm but not excessively so, and relatively wet, unlike 2022. A mild winter and a cool, wet spring were followed by capricious summer weather, with more rain than usual leading to perfect ripening by mid- September. High temperatures and abundant rainfall then created the humid conditions that triggered very fine botrytisation. Fine weather continued into October, allowing us to select a large quantity of high-quality grapes affected by noble rot.
Harvest
The intensely botrytised clusters were selectively harvested by hand from the end of October until mid-November.
Blend
100% Furmint
Winemaking
The grapes were slowly pressed, without destemming, followed by fermentation in stainless steel tanks or in 3–4-year-old oak barrels.
Ageing
The wine was aged for 14 months, mostly in older 225-litre oak barrels. It was blended in February 2025, then continued its ageing in stainless steel tanks, before being bottled in September 2025.
Specifications
Alcohol content : 13,4 % vol.
Residual Sugar : 94 g/l
pH : 3,24
Total acidity : 6,96 g/l
Advice
Serving
Ready to drink from the moment it is bottled. Thanks to the barrel ageing, it will develop in complexity during the next ten to fifteen years.
To enjoy to its fullest, serve cool (11-13°C). After opening, it can be kept in the fridge for two weeks.
To enjoy to its fullest, serve cool (11-13°C). After opening, it can be kept in the fridge for two weeks.
Tasting
It reveals a light golden-yellow colour with green reflections. The nose offers aromas of pear, apricot, mirabelle plum and honey. On the palate, it is fresh with crisp acidity, showing medium weight and great balance. It has a very good finish with elegant bitterness and spiciness.
László Mészáros - Director - July 2026
László Mészáros - Director - July 2026
Food pairings
Outstanding aperitif. Perfect accompaniment to foie gras. Also excellent with sea-fish dishes made with creamy sauce and lemon, duck dishes with fruit, and not so sweet desserts, fruits and cheeses.
