Grape varieties: 75% Olaszrizling (Welschriesling), 25% Sauvignon Blanc

Alcohol: 12%

Acidity: 6.0 g/L

Residual sugar: 0.6 g/L

Total SO2: 12 mg/L

Terroir, vineyard: Vári vineyard (Kéthely, Balatonboglár wine region). Soil: mix of loess, loam and sand

Farming, harvest: Biodynamically farmed, uncertified. Early September harvest

Technology: Varieties were processed and fermented individually. Olaszrizling was partially on the mash, partially on whole bunch for 5-7 days in amphorae. Destemmed Sauvignon Blanc was soaking on whole berries in clay for a few days. Batches were kept on thefine lees for 10 months. Unfined, unfiltered.

Quality level: Holistic line

Serving temperature:  12–14°C

Retail price: 7990 HUF (about 20-21 euro)

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Grape varieties: 80% Olaszrizling, 10% Tramini, 10% Sauvignon Blanc

Alcohol: 12%

Acidity: 5.5 g/L

Residual sugar: 0.8 g/L

Sulphur (total): 18 mg

Terroir, vineyard: Vári vineyard (Kéthely, Balatonboglár wine region). Soil: predominantly loam, loess and sand.

Viticulture: Biodynamically farmed, uncertified

Technology: Harvest between early and mid-September. Separate wild fermentation, partially in clayver, amphorae and tank. Various percentage of mash and full bunch, 5-21 days on the skin. Another 10 months on fine lees prior to blending and bottling.

Serving temperature:  12–13°C

Retail price: 3990 HUF (about 9–10 euro)

Story, awards: Timeless wine made of great fruit – this is Analóg, a white blend made of Sauvignon Blanc, Tramini and Olaszrizling. “When we blended together with the Kristinus’ team, we found a simply pure and naturally good wine right before our eyes. The wine was eventually called Analóg, because of the timeless things made from valuable raw materials and the proven old methods” – says Bortársaság (the Hungarian ‘Wine Society’), a company who participated in the birth of Analóg.

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Grape varieties: 35% Tramini, 35% Szürkebarát, 15% Olaszrizling and 15% Chardonnay

Alcohol: 13.3%

Acidity: 5.5 g/L

Residual sugar: 1.3 g/L

Total SO2: 20 mg

Terroir, vineyard: Parapli, Tavasziföld and Vári vineyards (Kéthely, Balatonboglár wine region). Soil: Predominantly a mix of loess, loam and sand with traces of limestone.

Viticulture: Hand harvest, farmed organically without official organic certification

Technology: Separate processing and fermentation partially in amphorae, clayver, used 500 l barrel and tank. Length of skin-contact between 5 – 45 days, mainly mash with lower percentage of full bunch. Aged 10 months on the lees. Unfined and unfiltered

Quality level: Natural line

Serving temperature:  12–14°C (This wine could contain natural sediment, so we recommend shaking it up before opening.)

Retail price: 7290 HUF (about 18–19 euro)

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Grape varieties: 100% Kékfrankos

Alcohol: 13%

PH: 3.5

Acidity: 5.7 g/L

Residual sugar: 1.3 g/L

SO2 (Free): 20 mg/L

SO2 (Total): 75 mg/L

Terroir, vineyard: Vári vineyard (Kéthely, Balatonboglár wine region)

Viticulture: Organically farmed, uncertified. Hand harvested

Technology: Spontaneous fermentation, ageing in big barrel, bottling without filtration

Quality level: Natutal line

Serving temperature:  13–14°C

Retail price: 4990 HUF (about 12–13 euro)

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Grape varieties: 100% Zweigelt

Alcohol: 13.2%

Acidity: 5.3 g/L

Residual sugar: 0.8 g/L

SO2 (total): 23 mg/L

Terroir, vineyard: Tavasziföld (Kéthely, Balatonboglár wine region). Soil: clay and brown forest soil with high humus content, solid water holding capacity.

Viticulture, harvest: Biodynamically farmed, uncertified. Harvest in early September.

Technology: Cold soak for 24-36 hours in the press with destemmed berries. Spontaneous fermentation started in the stainless where wine was kept on the fine lees for 9 months. Unfined, unfiltered, low added sulphur.

Quality level: Entry level

Serving temperature:  12–13°C

Food pairing: This fruity Siller pairs well with a wide range of plates from soft cheeses through duck to sushi. At Lake Balaton – where Kristinus is located – you must try it with the obligatory Balaton fish soup.

Retail price: 3690 HUF (about 9–10 euro)

Story: As Elizabeth Gabay MW describes it in one her articles: "Siller (Schiller in German) is one of the oldest styles of rosé made. Its name means ‘to shimmer’ referring to the colour being between red and pink. Few people make siller today, with the fashion for an international pale rosé." Nowadays Siller is a rosé with darker pink colour, made with longer maceration (24–36 hours usually). The method comes from Swabian winemakers and traditionally it was produced by picking and fermenting red and white grapes together, but today it is made from red grapes only.

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