A summer classic with good acidity – light, fresh and zesty.
Easy, fresh yet showing ample complexity.
Riesling redefined. Instead of oak, it’s 100% made in the tank. Focused acidity and unparalleled freshness.
Similar to the 2015 Martinus, intense varietal character and delicious acid structure but in a more serious format.
It’s not really summer for us until the arrival of Bohém Cuvée, our estate blend. This year, we’ve made it for the fourth time, with minimal adjustments to the proportions of Olaszrizling, Pinot Gris, Sauvignon Blanc and Riesling. Light, fresh and zesty palate with green apple and citrus fruit.
750 ml 12 % Alk.
Sauvignon Blanc 2016
Our 2016 Sauvignon Blanc comes from the second harvest of our replanted Váradi vineyard. This vintage brought rich fruit character and taut acidity. Opening with a delightful grapefruit citrus fragrance, the palate shows a vibrance and balance. Easy, fresh yet showing ample complexity.
750 ml 11,5 % Alk.
“Pronounced grapefruit on the nose with New World notes also appearing. The rich acids make the palate zesty, while the exciting minerality coming from the basalt of the Szent György-hegy defines the finish. Rounded out by 2 grams of residual sugar. Low alcohol, vibrant acids, superb sipping.”
Kacér Rajnai Rizling
This wine was first made in 2015 from the virgin vintage of the Váradi vineyard. We show Riesling from a different angle, as instead of spontaneous fermentation and ageing in barrels, we chose the reductive method, in tandem with cultured yeast. The result is an elegant nose, focused acidity and incredible zestiness.
750 ml 12,7 % Alk.
This Olaszrizling arrived to our cellar from Marci’s own estate on Tagyon Hill, from calcareous, dolomite-rich soil. It was fermented partly spontaneously and partly controlled in steel tanks, then aged for five months on the fine lees. Intense varietal character, pronounced
acidity and a nice, round finish thanks to the touch of residual sugar.
“A modern, contemporary Olaszrizling from the slopes of Tagyon Hill, above Zánka, harvested from dolomite and immensely stony soil, from newly-planted and older vines. Fermented in tanks, partly controlled and partly spontaneously, in a small cellar, and then rounded out on fine lees for five months. A nice, appealing Olaszrizling with a creamy, rich, multi-flavoured palate and the limestone hill’s minerality. A long, vibrant, intense looking wine.”