“This is the third vintage in which I made Rezeda purely from Olaszrizling. I decide which variety it shall be made from at the time of the harvest every year. It was spontaneously fermented and aged in barrels. I use Kádár, Miklóssy and used French barrels, at least fourth- or fifth-fill, in order to avoid the oak overpowering the wine. In 2014, the Olaszrizling picked from Szent György Hill made it into the wine as well. The acidity from there went astray, but it was balanced out by the more pronounced acidity of Fekete hill.” – Gyula Szabó, Köveskál.
Selected Olaszrizling with a bright silvery colour fermented spontaneously for a long period of 2 to 3 months in mixed barrels. Tasty, fresh and full of life, with apple, peach and subtle minerality. Long and flavoursome.