An estate wine blended from our finest vineyards. The grapes come from vineyards planted in the 1990s, including Mestervölgy, Sajgó and Király, as well as our newly planted vineyard in Veresek, Mád. Fermented in oak barrels, with 50% of the wine subsequently aged in oak. The wine expresses the volcanic character of its terroir, shaped by the rhyolite tuff of Mád and the andesite of Tokaj Hill.

Serving suggestion:

• Fish dishes, seafood, sashimi, oysters
• Pike-perch with a light beurre blanc, steamed or pan-fried skin-on
• Scallop crudo or just lightly seared, with ripe pear, a touch of citrus and good olive oil
• Layered vegetable bakes, Middle Eastern flavours, tabbouleh
• Pear salad with walnut oil, fresh goat’s cheese and toasted walnuts
• Cream of celeriac soup, or roasted celeriac with brown butter and quince
• Exciting poultry dishes, from the simplest grilled chicken to fuller versions with sauce
• Poussin or veal with a tarragon-butter jus and a light side
• Veal tartare with citrus and dill
• Fresh or semi-mature goat’s cheese (Valençay, Sainte-Maure style)
• Young, roughly 12-month Comté with pear
• And still: risotto, in every variation

(Csaba Harmath, Gastronomic Expert)

ALCOHOL: 13 %VOL
RESIDUAL SUGAR: 7,7 G/L
ACIDITY: 6,7 G/L