Grape varieties: Cabernet Franc

Alcohol: 15%

Acidity: 5.1 g/l

Residual sugar: 2.7 g/l

Extract: 28.9 g/l

Terroir, vineyard: Kopár vineyard, Villány wine region. Kopár is a south-faced vineyard with the highest number of sunny hours of Hungary.

Technology: Two and a half years of ageing in oak barrel. This is the first super premium Villányi Franc wine of the estate.

Serving temperature: 16–18 °C

Cellar webshop retail price: 8999 HUF / 22–23 EUR

Awards:

Challenge International du Vin 2025 – gold medal
Berliner Wine Trophy Winter Tasting 2025 – silver medal
Vinalies Intarnationales du Vin 2025 – gold medal
Decanter World Wines Awards – silver medal
Siklós Regional Wine Contest 2025 – gold medal
Hungarian National Wine Contest 2025 – silver medal

Story about the label here

The post TELEKI Tradition Super Premium Villányi Franc Kopár 2020 appeared first on Hungarianwines.

Terroir, vineyard: Hajnóczy in Paloznak (marl, limestone), Gölye-mál in Alsóörs (permian red sandstone)

Protection of origin category: Balaton PGI

Technology: Careful hand harvesting, immediate processing followed by fermentation in low temperature, then 5-6 months maturation in stainless steel. The second fermentation took place in bottle (methode traditionelle) in spring 2021, followed by 30 months of bottle ageing on fine lees. Dégorgement took place a few weeks prior to the release.

Bottled quantity: 2000

Retail price in Hungary: 18 €

Alcohol: 12,5%

Acidity: 6,4 g/l

Total sugar: 6,6 g/l (from which dosage: 3,3g/l)

Story, awards:

Best sparkling wine of Balatonfüred-Csopak Regional Wine Competition (2023)

Silver medal at the National Wine Competition (2023)

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Terroir, vineyard: Gölye-mál in Alsóörs (permian red sandstone), Tihany (basaltic tuff, limestone)

Protection of origin category: Balaton PGI

Technology: Careful hand harvesting, immediate processing followed by fermentation in low temperature, then 5-6 months maturation in stainless steel. The second fermentation took place in bottle (methode traditionelle) in spring 2021, followed by 30 months of bottle ageing on fine lees. Dégorgement took place a few weeks prior to the release.

Bottled quantity: 2000

Retail price in Hungary: 18 €

Alcohol: 12%

Acidity: 4,2 g/l

Total sugar: 0 g/l

The post Homola Kékfrankos Rosé Brut Nature 2020 appeared first on Hungarianwines.

Grape varieties: Kékfrankos

Alcohol: 13%

Acidity: 4.7 g/L

Residual sugar: 1.4 g/L

Terroir, vineyard: Mőcsény

Technology: Harvested grapes are brought to the cellar where the clusters are carefully selected, and destemmed. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of 28 °C (82 °F) for 14-16 days, then the grapes are gently pressed. Once malolactic fermentation is completed, the wine is transferred into Hungarian oak barriques, where it ages for 14 months.

Serving temperature: 16–18°C

Food pairing: Pairs perfectly with meat like roasted pork, meatballs in tomato sauce, beef burgers and cheese like goat cheese and blue cheese. Try it also with a juicy quiche lorraine.

Ex-cellar retail price: 3000 HUF / 7-8 EUR

The post Tűzkő Kékfrankos 2020 appeared first on Hungarianwines.

Alcohol: 11.5%

Acidity: 7.8 g/l

Residual sugar: 5 g/l

Extract: 19.5 g/l

Terroir, vineyard: Etyek, Pannonhalma, and Somló wine region, Somlószőlős Aszó Vineyard

Technology: Hungarian quality rosé sparkling wine fermented and matured in bottle (Méthode Champenoise). Aged on the lees in the bottle for at least 18 months.

Grape varieties: Furmint, Hárslevelű, Pinot Noir and Chardonnay, and red wine for the colouring

Serving temperature: 8–10 °C

Food pairing: An excellent aperitif, we can find it a suitable bubbly for almost any dish of a main course. In addition to fish, especially with salmon, seafood and white meat and poultry, it also goes with duck.

Bottled quantity: 7000 bottles

Ex-cellar price: 11 EUR

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Grape varieties: Furmint, Hárslevelű, Pinot Noir and Chardonnay

Alcohol: 12%

Acidity: 6.9 g/l

Residual sugar: 5 g/l

Extract: 19.5 g/l

Terroir, vineyard: Etyek, Pannonhalma, and Somló wine region, Somlószőlős Aszó Vineyard

Technology: Hungarian traditional quality white sparkling wine fermented and matured in bottle (Méthode Champenoise). Aged on the lees in the bottle for at least 18 months.

Serving temperature: 8–10 ºC

Food pairing: An excellent aperitif, we can find it a suitable bubbly for almost any main course. In addition to fish, seafood and white meat and poultry, it also goes well with beef or game.

Bottled quantity: 7000 bottles

Ex-cellar price: 10 EUR

Awards:

– Champion award at VinAgora International Wine Competition 2023 as the Best Sparkling Wine

– Silver medal at Winelovers Wine Awards in 2023

– Silver medal at Hungarian National Competition 2023

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Alcohol: 11.5%

Acidity: 7.4 g/l

Residual sugar: 0 g/l

Extract: 18.7 g/l

Terroir, vineyard: Somló wine region, Somlószőlős / Aszó Vineyard

Technology: Hungarian quality white sparkling wine fermented and matured in bottle (Méthode Champenoise). Aged on the lees in the bottle for at least 18 months.

Grape varieties: Furmint

Serving temperature: 8–10 °C

Food pairing: An excellent aperitif, the best with oysters, fishes and any kind of seafood dish.

Bottled quantity: 4000 bottles

Ex-cellar price: 12 EUR

Awards:

– Gold medal at Mundus Vini international 2023

– Silver medal at Winelovers Wine Awards 2023

The post Fehérvári Somlói Brut Nature Furmint 2020 appeared first on Hungarianwines.

Grape varieties: 60% Merlot, 40% Cabernet Franc

Alcohol: 14.96% vol.

Acidity: 5.3 g/l

Residual sugar: 3.4 g/l

Extract: 32.2 g/l

Vineyard: Babszökő

Soil: Brown woodland soil with red clay

Exposure: Plateau with south slopes

Plantation: 2003

Density: 5210 vines/ha

Training: Guyot, low cordon

Harvest: Between 5 and 8 October 2020

Vinification: After being destemmed, the grapes were fermented in 60 hl stainless steel tanks. The fermentation took place on a temperature of 30-32°C during the first 10 days of the long skin contact. The wine was aged in new and secondly used mostly Hungarian and in a tiny part American 228-litre-barrels for 18 months.

Serving temperature: 17–18°C

Optimal consumption: 2022–2032

Food pairing: Recommended to be served at festive occasions or to be matched to dishes prepared with game or other dark meat

Bottled quantity: 21 000 bottles

Retail price on winery webshop: 29-30 euro

Story: INFUSIO has been the name of the wine of special events and feasts on the table of the Archabbey Pannonhalma for centuries. This tradition, reaching back to the Middle Ages, gives even today a contribution to celebrations. We have written records already from the beginning of the 18^th century that the Benedictine monks of Pannonhalma divided their wines into three categories: the term “servant-wine” meant the wine obtained from the manorial deliveries; the “convent-wine” was used at the holy masses and served onto the table of the fathers at the meals while the “infusio” referred to the prime category.

The latter did not designate a certain variety but the best quality wine consumed by the members of the order during big celebrations and prominent events served from the bottle into the glasses. This custom explains easily the use of the Latin word “infusio” meaning “infuse”.

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Grape varieties: 100% Cabernet Franc

Alcohol: 13.5%

Acidity: 5.3 g/L

Residual sugar: 0.4 g/L

Extract: 25.4 g/L

Terroir, vineyard: The grape came from two vineyards, one on the west slopes of Sabar hill, the other is on the south-west side of Bács hill. Both vineyards were planted in 2014. The soil in both places contains more loess, clay and sand, it is less stony (unlike the typical vineyards in Badacsony wine region).

Technology: Harvested by hand on 26 September from Sabar and on 1 October from Bács hill. After destemming the must fermented in 10 hL plastic vats with selected yeast. Soaking and maceration for a month, then pressing. About one fourth of the wine aged in stainless steel, while three fourth of it matured in barrique (Hungarian, Austrian and French, various age) for 6 months. Bottling took place on 5 June.

Serving temperature: 13–14°C

Bottled quantity: 1934 bottles

Ex-cellar retail price: 5000 HUF / 12–13 EUR

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Type of the wine: White, Dry

Grape variety: Chardonnay

Acidity:  4,8 g/l

Alcohol: 14.5%

Residual sugar: 2 g/l

Terroir, vineyard:  Gereg Hill with organic farming methods aided by the exceptional conditions of the land. The steep slope faces southwest, descending from 280 meters above sea level: our vineyard is located on this fertile volcanic soil.

Training system: Medium high cordon

Harvest: Manual harvest

Technology: Produced with "bâtonnage" technique, which means that the lees are periodically stirred to contribute to a superior full taste. The speciality of this wine lies in the ageing process, which took place both in new barrels and steel vats for 6 months, and only then was the wine blended together.

Quality level:  Premium level

Temperature:  15–18 °C

Available quantity:  600 bottles

Retail price:  4000 HUF / 10–12 euros

Story: This wine is a bâtonnage Chardonnay, but not in the usual way. I like using the technique of stirring the lees, however, I used not only barrel, but stainless steel so that the wine should not be dominated by oak.

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