Green apple, ripe pear, wild flowers, herbs, with powerful acidity of Király vineyard, a fiery finish. Carob flavours appear as a delicate spiciness. We recommend serving at 8-10 °C with Hungarian meat dishes.

 

Food pairing:

• I cannot explain why but a carbonara or a pasta Bolognese is my very first thought
• layered dishes with meat, ragouts with mushrooms, a deep tasting jus, it requires fatty dishes because of the acid content
• I cannot explain why a Livorno style fish soup comes in my mind (with lots of different fish types and shellfish), or a roasted crab in its shell would be a good pairing
• baked oyster, with Mornay sauce or Rockefeller style
• my Mom’s pork balls (potato dumpling stuffed with chopped meat of a paprika pork stew, served with its sauce with loads of sour cream)

(Csaba Harmath, gastronomic expert)

 

Vineyard: Grapes come from our Király vineyard in Mád village.

Soil: clayey, crumbly

Bedrock: rhyolite tuff

Surface: 0,71 ha

Planted: 1990s

Density: 5500 vines/ha

Exposition: South

Harvest: 19^th October 2018

Bottled: 21^st October 2019

Bottled quantity: 1088 bottles

 

ALCOHOL: 13,5 %VOL
RESIDUAL SUGAR: 4 G/L
ACIDITY: 6,4 G/L