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(750 ml)

The elegance of the nose carries through into the mouth where the refined acids are perfectly ripe yet still bursting with life. Exceptional proportions with finesse and minerality defining the wine. Although it has residual sugar, the acidity keeps it wonderfully dry, full-bodied, deep. Wood is fully integrated, barrel notes, hint of vanilla, like Grandma’s biscuits. Typical barrel-aged Furmint nose. Beautiful long finish with vanilla.
Exceptional proportions with finesse and minerality defining the wine. A beautiful trace of a vintage in which this superbly structured, complex wine was created from wonderfully ripe grapes. We recommend serving at 8-10 °C.
↓ Download Technical Sheet

Food-wine pairing:

  • mature semi-hard/hard cheeses (Comté, pecorino, ricotta salad, Appenzeller, Bergkäse), Camembert, mature Brie or Reblochon
  • a real pasta Bolognese with sugo tradizionale
  • pasta Alfredo, pasta al tonno e pomodorini
  • grilled fattier meats, like pork neck, pork belly with crispy skin
  • pork/calf liver en persillade, fried tripe (tablier de sapeur)

(Csaba Harmath, gastronomic expert)


Vineyard: Grapes come from our Mestervölgy vineyard in Tarcal village.

Soil: clay with loess

Bedrock: rhyolite tuff

Surface: 0,25 ha

Planted: 1990s

Density: 3500 vines/ha

Exposition: South-South West

Harvest: 26th September 2018

Bottled: 20th September 2019

Bottled quantity: 1555 bottles & 60 magnums



Mature cheses: Manchego, Compté AOP, 24 month Parmesan
Mestervolgy 2018
Spaghetti with tuna and cherry tomatoes
(Spaghetti al tonno e pomodorini)


200 g canned tuna in olive oil (as good quality as possible)
2 cloves garlic
extra virgin olive oil
80 g parmesan
1 piece parmesan rind
400 g full ripe cherry tomatoes
small bunch fresh basil
250 g fresh or dry spaghetti
freshly ground black pepper
chilli flakes to taste
1 lemon


Put a large amount of water to boil with some salt.
Strain the canned tuna but reserve the oil and juice of them. Cut slices of the garlic, cut in half the cherry tomatoes, most of them lengthwise, but a third crosswise. (Those cut in their length will keep more their shapes, while the others will form the sauce.) Take off the leaves of the basil, reserve nicer tips for service, chop finely the stalks, leave the leaves whole. With a vegetable peeler make some parmesan shavings for the decoration and grate the rest.
In a pan, heat some olive oil, add the garlics and after 30 seconds the basil stalks and the tuna, crushed into chunks, as well as some chilli flakes if you like it. Heat this up and add in the cherry tomatoes. Season with salt, pepper and add the parmesan rind if you have. Cook the sauce maximum 10 minutes.
When the water boils start cooking your spaghettis. Once al dente strain, but reserve some of the cooking water to loosen the sauce.
Put the pasta into the sauce, toss well, add in the normal basil leaves and the parmesan. If it absorbs the sauce too quickly, use the reserved cooking water. Toss it all together and you are ready to serve.
Serve it in a deep pasta or soup dish, decorate with some basil tips and parmesan shavings. Drizzle some very good olive oil on the top.