PRODUCTS
What We Sell
Palinka
Wine
Hajos-Bajai Irsai Oliver White Wine 2015
This wine is a crossbred of two grape varieties, Pozsonyi and Csaba Gyongye. It was bred the first time in 1930 by Irsai Oliver.
Produced in the Hajos-Baja Wine Region, in the south of Hungary.
The grapes are harvested and sorted by hand carefully, so they are not damaged until the processing takes place. It is necessary to avoid the start of oxidation so we can prepare a wine that is fresh and fruity. The grapes are separated from the stalk and gently pressed by diaphragm compression. Having crushed the olives the must is separated from the sediment content by flotation and static decanting. The cleaned must gets into pre-cooled steal containers, where the yeast inoculation takes place and the cool fermentation of the must begins (14-16C. 57.2-60.8F.) The completion of fermentation is observed daily by tasting. Laboratory examinations verify the finishing of loss of sugar.
The new wine is separated from the marc after the completion of the fermentation and at the same time the first basic sulfuring takes place. Subsequently, the wine is let to rest and clarification assays are performed to determine the amount of bentonite needed for ensuring the stability of the protein. After ensuring the protein stability, tartar stability is solved by cooling and dosing meta-tartaric acid. The stable wine is made to rest then it is bottled among reductive conditions, thus preserving the freshness of wine and fragrance elegance.
The aroma of Irsai Oliver is similar to the Muscats. Low acidity, well rounded, complex fresh, fruity taste.
Recommended to consume with appetizers, pasta dishes and chicken.
Villanyi Cabernet Sauvignon Classicus 2011
This wine is originated from a historical wine region located in the most southern part of Hungary. Wine production has old traditions here. Residents had already dealt with viticulture in the Roman times.
The bedrock of Villany mountains consists of limestone that is covered with brown forest stone (csernozjom) rich in nutrition. The excellent ecological conditions, the grape growing technology, the medium-high cultivation methods ensure the production and specie capabilities and the rich manifestation of tannin, sugar and colors in the wine produced here.
The traditional cultivation method and the strict limitation of production are followed by processing with a modern technology and aging in first year oak barrels. As a result of it full-bodied, harmonious wine is obtained rich in colors and tannins.
We decant our Classicus wine based on a prior tasting after aging a year in first year oak barrels and then the quality is equalized. Following this the wine is filtered and bottled after setting the optimal sulfur level required for bottling. The wine is further aged for one year, which happens in a room having proper humidity and temperature.
Villanyi Csanad Cuvee 2011
This Cuvee is only made in years when the weather is the most pleasing to grapes. Aging is tasted several times and at the end the Franc, Merlot, and Cabernet Sauvignon are selected and decanted. A premium quality wine is created from these grapes by blending. Following the blend of the wines the newly born wine is bottled after a purifying filtering and ensuring the adequate sulfur level. The bottles are labeled and launched to the market after one year of further maturation in a room having the right temperature and humidity.
Interesting fact: Csanad is an ancient Hungarian man's name. In this case it is the name of our producer Csaba Koch's son.
How wonderful is that?
