White Wine

It is deep gold in colour.

The scent is like a fresh fruit bouquet.

The taste is fresh fruits, honey and quince jelly, mixed with finely-brittle.

It’s clean fragrance is defined

by the fruitiness of the vintage with pear,

smoky apricots and spring flowers.

The taste of the complex blend of Hárslevelű.

Straw-yellow in colour, the wine has an intensive aroma of acacia blossom combined with botrytis notes giving it a unique and special character. The aroma combines the.

In this masterly wine couple, Chardonnay gives roundness whilst Irsai Olivér provides exciting noses. It surprises its taster with the noses of nectarine, orange, lily of.

The wine has aromas of fresh dried apricots, spring chamomile blossoms, dried orange and tropical fruits along with a tender hint of pink pepper. Savouring it one may discover.

The pear and quince character of the wine and the furmint aromas of the grapes produce an excellent combination, coupled with the terroir minerality of the Kővágó plot in.

A fresh and fruity Furmint crafted from ripe grapes grown on volcanic soils. Head winemaker, Károly Áts, aimed to preserve the aromas of the grapes and to highlight the.

This is a fresh, fruity and graceful Tokaji wine, made from fully ripe grape of Furmint varietal using state-of-the-art winemaking technology.

Serving temperature:.

The raw materials for the Traditional Tokaji wine series have traditionally been procured from small producers in the wine region taking care in the selection of.

Color bright, deep golden amber, the scent of fresh fruits and Botrytis give harmony. The flavors of the fruit character dominates, but there are the Tokaj ripened flavors such.

This fresh, fruity, light sweet wine introduces a new face for the Tokaji wines. By harvest time in late October the berries had become overripe due to the high number of sunny.

In the Tokaj Wine Region, in addition to making aszú, there is a long tradition of late harvest wines. These fresh, fruity, light sweet wines show a new face for Tokaji. The.