Centurio Fáy-Domb Cuvee 2023 (Mátra)
Uniqueness of the wine: The 2023 Fáy-Domb Cuvée from Centurio Wine Estate is a hidden treasure of the Mátra wine region. It praises the handiwork of winemaker Balázs Ludányi with its fine, elegant fragrance and the characteristic flavour profile of three grape varieties. Organic viticulture guarantees its exclusivity and close-to-nature character.
Aroma and taste: Scent of spring flowers and white-fleshed fruits, crisp acidity, stone fruit flavours, with a delicate minerality in the finish.
Production characteristics: 50% Zenit, 35% Hárslevelű, 15% Pinot Gris (Szürkebarát). Hand-harvested, spontaneous fermentation, minimal skin contact, aged in steel tanks.
Serving tip and food pairing: At 10-12°C, in a wider white wine glass. With creamy pasta, grilled poultry, roast veal, noble fish dishes, or semi-hard, aged cheeses.
Mood: Elevated wine drinking with friends, accompaniment to a special dinner. Vibrant and sophisticated.
Somlói Apátsági Pince Hárslevelű 2021 (Nagy-Somló)
Uniqueness of the wine: It combines the aromatic notes of Hárslevelű, the mineral character stemming from the basalt stones of Somló, and the creamy texture of barrel ageing. It appears finely and elegantly in every sip.
Aroma and taste: Honeyed, linden blossom scent, salty-mineral, "fiery" aromas. Full-bodied on the palate, creamy texture, rich fruitiness (quince, ripe pear), vibrant acids, long mineral finish.
Production characteristics: Organic certification, traditional Somló method, spontaneous fermentation, barrel ageing in large oak barrels on fine lees.
Serving tip and food pairing: At 11-13°C, with richer poultry dishes, veal, or Asian-spiced foods.
Mood: Soothing, wise, harmonious; for a quiet evening wine moment, deep conversations.
Fekete Pince Somlói Furmint 2020 (Nagy-Somló)
Uniqueness of the wine: An uncompromising Somló wine with a massive body, amazing minerality, and ageing potential. It markedly displays the character of Somló Hill.
Aroma and taste: Salty minerality, wet stone, flint, dried fruits, quince, nutty-honeyed ageing character. Full, oily texture, concentrated, rich, lively, well-integrated acids, long, complex aftertaste.
Production characteristics: Long barrel (10 months in 600-litre oak) and bottle ageing, organic, low-intervention approach.
Serving tip and food pairing: 11-12°C, with rich Hungarian dishes, roast Mangalica pork, fatty aged cheeses.
Mood: Timeless, deep, commanding respect; for wine enthusiasts, special occasions, a meditative experience.
Steigler Premium Bio Kékfrankos 2020 (Sopron)
Uniqueness of the wine: A blend of Sopron elegance and organic cultivation. Vibrant, fruity, and serious character.
Aroma and taste: Deep ruby red, forest fruits, rum-soaked sour cherry, dark chocolate, sweet barrel spices. Full-bodied, creamy texture, velvety tannins, long, spicy finish.
Production characteristics: Organic grapes, spontaneous fermentation, 12 months ageing in medium Hungarian oak barrels.
Serving tip and food pairing: At 16-18°C, with beef stew, roast duck leg, wild mushroom pasta dishes.
Mood: Dynamic, confident, honest; for serious dinners or a relaxed evening wine.
Vida Valles Premium Bikavér 2020 (Szekszárd)
Uniqueness of the wine: Premium, complex, elegant blend with great potential.
Aroma and taste: Blend based on Kékfrankos, Merlot, Cabernet Franc, and Kadarka. Ripe black fruits, chocolate and coffee notes, velvety tannins, full body, long elegant finish.
Production characteristics: Varieties fermented and aged separately, in small, partially new oak barrels for 18 months, then blended.
Serving tip and food pairing: At 17-18°C, opened 1-2 hours prior. With beef tenderloin, truffle, noble game meats, red meats.
Mood: Ceremonial, aristocratic, sophisticated; for elegant dinners, anniversaries.
Riczu Pince Villányi Franc 2019 (Villány)
Uniqueness of the wine: Villányi Franc is elegant, vibrant, spicy, not excessive; a textbook example of the terroir and Cabernet Franc. A multi-award-winning, "Super Premium" category item.
Aroma and taste: Ripe black fruits (blackcurrant, blueberry), fine spices, vanilla-tobacco barrel notes. Full, rich, velvety tannins, vibrant acid backbone, long spicy finish.
Production characteristics: Gentle processing, 23 months ageing in French and Hungarian oak barrels, ensuring long-term ageing potential.
Serving tip and food pairing: At 15-16°C, in a larger glass. With roast lamb, duck breast, steak.
Mood: Cosmopolitan
