By entering this site you agree to our Privacy Policy
Are You Over 18?


(500 ml)

The virgin grapes from the new plantation in Veresek vineyard, Mád, bring all the enthusiasm and confidence of youth. Mandarin and marmalade aromas with a touch of elderflower promising sweetness. The first sip floods the palate with the breath of dried fruits but, thanks to the refined acidity, the feeling of sweetness is more discreet than the sugar content would suggest. A nobly crafted wine, ethereal as lace. (residual sugar: 143 g/l)

↓ Download Technical Sheet

Food pairing:

  • white meats, like chicken or turkey, or even pheasant, and pâtés from them
  • could be a good pairing with coronation chicken
  • fresh cheeses, e.g. fior di latte, mozzarella di bufala, cervelle de canuts
  • most of all with light, creamy desserts and fruity pastries, or definitely to a sweet puff pastry pie like a ‘galette des rois’ or a choux à la crème/cream puff

(Csaba Harmath, gastronomic expert)


Vineyard, Veresek vineyard, Mád village

Quantity bottled: 480 bottles



Pâté of Guinea fowl
Pâté of Guinea fowl



800 g Guinea fowl
700 g pork jowl
240 g chicken breast fillet
200 g full fat saltad bacon
1 onion
2 teaspoons dried parsley
1 teaspoon dried thyme
1 pinch freshly grated nutmeg
2 pinches piment d’Espelette (or mild chili powder)
1 teaspoon freshly ground black pepper
2 bay leaves
3-4 tablespoons Füleky Tokaji Sweet Szamorodni
salt to taste



Heat the oven to 180 °C.
Cut the meats and grind them at the largest hole of the grinder once, but reserve the two Guinea fowl fillets.
Mix the meats well, season with salt to taste.
Take a cast iron round, oval or squared terrine form, put half of the mix, arrange the two fillets in the middle, then cover with the rest of the mix. Place the 2 bay leaves on to the top and cover with the lid.
Cook it in the oven in a bain-marie for about 80 minutes. Let it cool down totally, then give it a rest in the fridge for 24 ours before tasting it with a salad and some excellent sourdough bread.

Coronation Chicken
Coronation Chicken

The Coronation chicken is a chicken salad created to the coronation of her Majesty Elisabeth the second in 1952. The dish should represent the unity of the Commonwealth in a salad bringing together the tastes of the whole British Empire. Since its creation this dish is still present in the British gastronomy.



2 breasts of chicken slightly cooked (in the original recipe, we have made it for a better taste with a whole roast chicken)
Half lemon
Olive oil
Freshly ground black pepper

For the salad:
150 g of Greek yoghurt
150 g of high-quality mayonnaise
1 big tablespoon of mild curry powder
2 tablespoon of lemon juice
3 tbsp of mild mango chutney
2 tbsp of chopped dried apricot
1 tbsp of chopped coriander
2 tbsp of raisins
Chilli flakes to taste


Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper. Fill the belly of the chicken with the lemon and the herbs.
Steam the chicken for 45-50 minutes, or until cooked through. Set aside to cool.
Mix the mayonnaise and the yoghurt together in a bowl, then stir in the curry. Fold in the mango chutney, dried apricot, raisins, lemon juice and coriander. Spice it up with some chilli flakes to taste.
Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper. Serve with a green salad, and scatter with the toasted almond flakes.