Origin
Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods. This is supplemented by a little yield of our warm, riper terraces of the Iván-völgy vineyard.
Grapes
Mostly organic plant protection, non certified
No use of herbicides and insecticides
(certified organic conversion started in 2020)
Careful manual shoot and bunch selection
Hand harvest in 15kg boxes
18th and 24th of September
Yield 4,4 tons/ha
Origin
Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods.
Grapes
Mostly organic plant protection, non certified
No use of herbicides and insecticides
(certified organic conversion started in 2020)
Careful manual shoot and bunch selection
Hand harvest in 15kg boxes
22th of September
Yield 3,3 tons/ha
Origin
Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods.
Grapes
Organic plant protection, in conversion
No use of herbicides and insecticides
Careful manual shoot and bunch selection
Hand harvest in 15kg boxes
5th of September, 2022
Yield 7,7 tons/ha
Origin
Our Viognier grapes are planted in the lowest section of the Bati Kereszt vineyard bounded by woods.
Vinification
The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done by indigenous yeast culture (pied de cuve) in steel tanks at controlled temperature. Close to the end of fermentation about one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine is aged on fine lees for 5-6 months. It is blended and bottled in spring.
Vintage
An average warm spring brought a slow start to growth. Flowering started a little late, in the first days of June. Due to the cold and rainy weather, berry set didn't go smoothly, leading to a 20-30% yield loss in most plots. The summer was warm but without major heat waves. The very arid August was followed by a dry autumn, except for a heavy rain in early September. The few but excellent quality grapes were picked later than usual, in mid-September.
Vinification
The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done with selected yeast culture in steel tanks at controlled temperature. Close to the end of fermentation one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine was aged on fine lees for 8 months. It was blended and bottled in June 2020.
Our Recommendation
Enjoy between 2021-2024, chilled to 12°C,
preferably out of Burgundy glasses.
Vintage
Spring started off average, but by May and June the weather had cooled and turned wet. Flowering started late and went rapidly. From the second half of June, hot and very dry weather set in. Very atypically, end of August brought a severe cooling-down, followed by some refreshing small rainfalls in early September. Due to the drought and stuttered progress of the vegetation most plots produced a high quality crop, with low yields.
Harvest began late and sluggishly on 10 September, as acidity was still overly abundant in most varieties, and aromatic development also was behind. By the end of the month, however, most of our plantations had ripened suddenly, so we harvested almost non-stop for three weeks. Overall, we finished processing in just under a month instead of the usual 6 weeks.
Vinification
The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done with selected yeast culture in steel tanks at controlled temperature. Close to the end of fermentation one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine was aged on fine lees for 6 months. It was blended and bottled in April 2022.
Our Recommendation
Enjoy between 2022-2026, chilled to 12°C,
preferably out of Burgundy glasses.
Vintage
2022 started with a dry but mild spring, with only April seeing more rainfall than usual, but the summer brought a return to heatwaves and drought.
The 2022 vintage is the most extreme in recent years. The harvest was also characterised by an extremely rapid run-off: we harvested the entirety of our vineyards in 3 weeks instead of the usual 5-6 weeks.
The viognier was harvested relatively early, on 5 September, giving the variety a vibrant, light expression.
Vinification
The juice is soaked for 2-3 hours followed by pressing and temperature controlled settling to clarify the must. Fermentation is done with selected yeast culture in steel tanks at controlled temperature. Close to the end of fermentation one half of the wine is racked into 5 hl wooden barrels and this is where the fermentation is concluded. Then the wine was aged on fine lees for 6 months.
Our Recommendation
Enjoy between 2023-2026, chilled to 12°C,
preferably out of Burgundy glasses.