PINOT
GRIS
2025
Bottled quantity
The wine opens with the tartness of the wild pear spiced by soft fennel and some soothing woody notes. The mineral character does not appear immediately, the Pinot Gris is humble as usual, but the minerality is "in its blood". As we go on tasting, some naughty and savage notes appear, reminiscent of cornflowers in summer meadows, awakening a long-forgotten tasting bud.
Type of wine: Dry, White Grape varieties: 100% Pinot Gris
Terroir, vineyard: The grapes were harvested in three different vineyards: from a vineyard near Badacsonyörs (southern exposure), from Gulács mountain (southeast-facing) and from a neighbour on Sabar hill (with east-facing slopes). The soil is not volcanic in these vineyards, but loess, clay and sand. Badacsonyörs plantation contributes sugar to the wine, while Sabar adds great acidity.
Harvest: and technology: The three vineyards were harvested on two days, on 3 and 10 September. After destemming and pressing fermentation and maturation took place in a large (1800 L), oval, 5-year-old barrel and in three 500 L, 14-year-old barrels for 4 months. The Pinot Gris was bottled in the middle of January.
Serving temperature: 10–11 °C
Sugar
Alcohol:
Acidity
Extract
Bottled quantity
The wine opens with the tartness of the wild pear spiced by soft fennel and some soothing woody notes. The mineral character does not appear immediately, the Pinot Gris is humble as usual, but the minerality is "in its blood". As we go on tasting, some naughty and savage notes appear, reminiscent of cornflowers in summer meadows, awakening a long-forgotten tasting bud.
Type of wine: Dry, White Grape varieties: 100% Pinot Gris
Terroir, vineyard: The grapes were harvested in three different vineyards: from a vineyard near Badacsonyörs (southern exposure), from Gulács mountain (southeast-facing) and from a neighbour on Sabar hill (with east-facing slopes). The soil is not volcanic in these vineyards, but loess, clay and sand. Badacsonyörs plantation contributes sugar to the wine, while Sabar adds great acidity.
Harvest: and technology: The three vineyards were harvested on two days, on 3 and 10 September. After destemming and pressing fermentation and maturation took place in a large (1800 L), oval, 5-year-old barrel and in three 500 L, 14-year-old barrels for 4 months. The Pinot Gris was bottled in the middle of January.
Serving temperature: 10–11 °C
Sugar
Alcohol:
Acidity
Extract
