A charming wine with honey bread aromas in the bouquet. nice balance with well-proportioned sugar. a pleasing after-taste dominated by caramel.

The wine have a golden yellow color.notes ont he nose is tropical fruits, linden tree, flowers and apricot. in addition, apple and quince are also present. in palate citruses also appiers due to good acids, perfectly balances the 130 grams of residual sugar.

Golden hue. opulent and weighty nose. aromas including notes of honey, dried fruits, christmas spices and toasted oily nuts. in line with the character of the vintage the palate reveals a mouthwatering acidity providing a counterpoint to the considerable amount of residual sugar. The tertiary flavours signalling maturity are clearly discernible: date, candied citrus, forest floor and christmas spices. a wine for special occasions.

This olaszrizling comes from Tenkes hill from the region villány. it’s a real dynamic, youthfull summer wine. immersive citrus, green apple, banana aromas and flavors, fresh acidity, bright golden yellow color, typical almond finish. 

A light-bodied, fruit-foward, racy Mosel style Rhine Riesling with citrus1and floral notes. a refreshing, fruity choice for summer days. 8 gram sugar – 8 gram acid, it’s a very drinkable Riesling.

The Bolyki labels have been renewed but the zebra is still a central element on the bottles of the Kirá- lyleányka. alongside the hippopotamus, the swallow, the raccoon, the bat and a smiling moon. The fruit was harvested from the Marinka vineyard, then fermented in temperature-controlled tanks, then aged for a short time reductively. light structure, white flowers, cool eger fruits and crispy acids.

A Pinot gris, Sauvignon Blanc and zöld veltelini (grüner veltliner) blend from the etyek hills. Medium intense nose with ripe fruit, tropical character,andcalcareous and chalky mineral notes in the background. Full palate with atouch of residual sugar, tasty white-fleshed fruit and medium length.great drinkability.

“2018 was the year of olaszrizling” – Ottó Légli.
an invigorating South Balaton olaszrizling harvested from young vines. The elderflower and floral nose is followed by a dry and delicious palate with good structure and long flavours. it was fermented in tanks, then aged for half a year before bottling.

Fermented in steel tank with neutral yeast. it has a good structure,very drinkable Furmint – hárslevelű cuvée. intensive orange notes, mature tropical fruits. Many people say this style is the future of Tokaj. 

Sauvignon Blanc’s tropical fruit with lots of citrus and cut grass on the rich nose. The creamy palate is lively throughout, led by the taut acidity. The three varieties of the blend were fermented in tanks, aged on fine lees. Precise and accurate.

Wine spontaneously fermented in 500 liter hungarian oak barrel. loose, white fruity, simple fragrance. Juicy, nice flower aromas, at the same time full-bodied, but smooth and well-balanced. The acid comes at the end, it has the creamy notes from the barrel.

The Furmint of Meszes-hegy, from andesite and rhyolite soil. Flower and apple aromas, tongue- tingling acidity. a vibrant and light Furmint. Whole bunch pressing, tank fermentation, brief lees contact and 5 grams of residual sugar to go with the prominent acids.

An appealing Kéknyelű from Szentbékkálla’s Fekete hill, from clay and fine-grained basalt soil. it was spontaneously fermented in tanks, where it was also aged with lees stirring. That’s how the palate became rich and creamy. Sweet-feeling camomile flower on the nose, taut acids and authentic Kéknyelű character. it was made without ”aroma distorting”yeasts and oak use. 

Cuvée of hárslevelű, pinot gris, olaszrizling, zenit and sárgamuskotály. a lot of promising, intense fragrance and a sip that beats what the scent promised. youthful, diverse, full of flavors of white and yellow fruits. a small amount of residual sugar makes it really charming. 

The olaszrizling is a local grape variety often for the everyday occasions, but this example should be different. Medium body, complex notes on the nose and on the palate, this is a more serious wine with lots of personality and a definite possibility to age as well.

Slowly opening nose, orange flower, peach, ripe pear, fennel. a full-bodied, viscous palate, with invigor- ating acidity and the tuff’s chalky, dusty texture on the finish. a dense white wine with good drinkability.

Easy to love, fruit basket – fresh, kind character. its fermentation with natural yeast – one third part in a barrel, two-thirds in a steel container – was aged in a 500 liters of third and quarter-charged hungarian barrels with lees-yeast.

“i think the best until now is the 2017.” – Robert gilvesy.
The Furmint was harvested from the southeast-facing, former pasture land’s basalt soil. it was put into barrels where it was spontaneously fermented. Flint, apple, pear, taut surface, juicy content.

Old vines, Somló basalt, olaszrizling, Furmint and hárslevelű. it was fermented spontaneously in barrels, then aged in five-hectoliter barrels. White-fleshed fruit, flowers, honey and stone fruit. Salty minerality on the oily medium-bodied palate. 

Oily, almost golden like colour from this full-bodied volcanic wine, the nose is quite mineral at first, than opening to stone fruits and flowery notes. on the palate it is off-dry with beautiful acidity to balance the residual sugar, and an exploding sensation of fruits, minerality and a very lively finish.

Already its deep purple color creates a special attention to this dry red wine typical from Transylvania which is made from native grapes of this territory. after a short airing it shows the scent of plum, blueberry, cherry and currant. its has joyful acids, and spicy falloff.

Our favourite winemaker has made it’s most popular wine even better. Plenty of ripe forest fruit, cher- ries and raspberries on the nose and on the palate, medium body with soft tannins and a simple but enjoyable structure. anytime, anywhere.

A blend of Blauburger – the crossing of Kékfrankos and Portugieser – with Kékfrankos, Pinot noir and Turán. an aromatic, spicy, flavoursome wine with black fruit. crispy and long.

After two days of steel tank soaking, it took about four weeks in a tub, tamping twice a day, and then nearly two years in mixed 225-liter barrels. Burgundy style Kékfrankos, fresh fruit, spices, fine barrel use, with great structure.

Very fruity,with sour cherry, raspberry notes, delicious spices, ripe and pretty tannin, fine animality and long and fresh aftertaste. it is a must for Kékfrankos fans.

Cabernet Sauvignon, cabernet Franc, Merlot, Kékfrankos, Pinot noir. lots of fruit on the broad pal- ate, sour cherry preserve and cherry, alongside the vibrant acids. it’s more substantial than a rosé and smoother than a red wine.

A classic style of Kadarka with Pinot noir-like body and structure, but with lots of ripe fruit and spiciness, soft tannins and balancing acidity. a unique experience for the new-comers, and a very well known traditional style wine for the Kadarka fans.

The really great character fragrance reveals a place of production. Beautiful velvety tannins, lots of ripe fruit. Round, nice, outstanding Portugieser, which is well-drinkable. This should be the standard of Portugieser.