A rare and expressive white wine from an autochthonous Hungarian variety. The aroma combines notes of white fruit and mineral undertones. The palate is fresh, structured, with good acidity and a clean finish.
Tasting Notes
Mineral aroma with shades of white fruits; dry taste with live acidity and light brackish minerality, long finish.
Vineyards
Emblematic variety of Badachon region; the influence of volcanic soils gives a characteristic brackish minerals.
Production Method
A dry wine with an emphasis on minerality and ageing potential.
Food Pairing
Fish, seafood, poultry, herbal dishes, fresh cheeses.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
Русский
English
Қазақша
