Grape varieties: Merlot and Cabernet Franc

Alcohol: 13.5 %

Acidity: 4.9 g/L

Residual sugar: 1.6 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 18 months.

Serving temperature: 16–18°C

Food pairing: Pairs perfectly with venison, game, red meat, long seasoned cheeses, chocolate and sour cherry desserts.

Ex-cellar retail price: 6900 HUF / 17-18 EUR

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Grape varieties: Merlot

Alcohol: 13.5%

Acidity: 5.1 g/L

Residual sugar: 1.5 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 300 L second and third passage oak barriques, where it ages for 14 months.

Serving temperature: 16–18°C

Food pairing: Pairs perfectly with chicken, charcuterie, roastbeef, roasted vegetable, grilled mushrooms and butternut squash.

Ex-cellar retail price: 5900 HUF / 14-15 EUR

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Grape varieties: Cabernet Franc

Alcohol: 13.5%

Acidity: 4.7 g/L

Residual sugar: 1.6 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: 5900 HUF / 14-15 EUR

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Grape varieties: Kékfrankos

Alcohol: 13.5%

Acidity: 5.1 g/L

Residual sugar: 1.5 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 seven oak barriques, where it ages for 12 months. The number of barriques give the name to the wine 7Frankos.

Serving temperature: 16–18°C

Food pairing: Pairs perfectly with typical Hungarian dishes with paprika, grilled meat, schnitzel, spicy dishes.

Ex-cellar retail price: 5900 HUF / 14-15 EUR

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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

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Grape varieties: Chardonnay

Alcohol: 12.5 %

Acidity: 6.1 g/L

Residual sugar: 1.4 g/L

Terroir, vineyard: Bátaapáti, Mőcsény

Technology: Harvested grapes are immediately brought to the cellar where the clusters are carefully selected, destemmed and delicately pressed. Alcoholic fermentation takes place in stainless steel tanks at a temperature below 16 °C (61 °F) for 12-14 days. During the last days of fermentation the wine is transferred into 500 L oak barrels, where it remains for further

5 months for refinement. The wine undergoes constant battonage operations.

Serving temperature: 10–12°C

Food pairing: Excellent pairing with toasted nuts, pastry crust, salmon filet or surprise yourself pairing it with meat like steak.

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

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Grape varieties: Kékfrankos

Alcohol: 12.5%

Acidity: 6.1 g/L

Residual sugar: 1.4 g/L

Terroir, vineyard: Mórágy

Technology: Harvested grapes are immediately brought to the cellar where the clusters are carefully selected, destemmed and macerated on the skins for 2-4 hours, then delicately pressed. Alcoholic fermentation takes place in stainless steel tanks at a temperature below 16 °C (61 °F) for 12–14 days.

Serving temperature: 9–11°C

Food pairing: Excellent solo as an aperitif or it pairs perfectly with white fish, salads, chicken, turkey, light pasta dishes or serve it alongside fresh cheese such as Feta.

Ex-cellar retail price: 2500 HUF / 6-7 EUR

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Grape varieties: Gewürztraminer (Fűszeres Tramini in Hungarian)

Alcohol: 12%

Acidity: 5.1 g/L

Residual sugar: 2 g/L

Terroir, vineyard: Bátaapáti, Mőcsény

Technology: Harvested grapes are immediately brought to the cellar where the clusters are carefully selected and destemmed, and macerated on the skin for 6-8 hours. After the grapes are delicately pressed and the alcoholic fermentation takes place in stainless steel tanks at a temperature below 16 °C (61 °F) for 12-14 days. The wine is stored in stainless steel vats for a few months until bottling.

Serving temperature: 9–11°C

Food pairing: Excellent pairing with sweet tasting vegetables like pumpkin, roasted paprika, squash, aubergine and sweet potato. Great also with curry chicken or duck and an evergreen pairing with seafood.

Ex-cellar retail price: 2500 HUF / 6-7 EUR

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Grape varieties: Sauvignon Blanc

Alcohol: 12%

Acidity: 6.7 g/L

Residual sugar: 0.6 g/L

Terroir, vineyard: Mórágy

Technology: Harvested grapes are immediately brought to the cellar where the clusters are carefully selected and destemmed, and macerated on the skin for 4 hours. After a soft press, the alcoholic fermentation takes place in stainless steel tanks at a temperature below 16 °C (61 °F) for 12-14 days. The wine is stored in stainless steel vats for a few months until bottling.

Serving temperature: 9–11°C

Food pairing: Nice pairing with appetizers, white fish, soups, herb-driven sauces over chicken, and tofu.

Ex-cellar retail price: 2500 HUF / 6-7 EUR

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Grape varieties: Riesling

Alcohol: 13%

Acidity: 6.6 g/L

Residual sugar: 2.6 g/L

Terroir, vineyard: Mőcsény

Technology: Harvested grapes are immediately brought to the cellar where the clusters are carefully selected, destemmed and delicately pressed. Alcoholic fermentation takes place in stainless steel tanks at a temperature below 16 °C (61 °F) for 12-14 days. The wine is stored in stainless steel vats for a few months until bottling.

Serving temperature: 9–11°C

Food pairing: Excellent pairing with Asian food, seafood like prawns, smoked salmon, dishes with apple sauce and goat cheese.

Ex-cellar retail price: 2500 HUF / 6-7 EUR

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