Type of the wine: Dry ‘siller’ wine (between rose and red)

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.