March+ Selection

In our selection, we once again brought wines in from different parts of the world. That’s how the Sorelle Bronca Prosecco from the foot of the Alps got into the same case as an unfiltered Cabernet from the Szeremség’s Tarcal Hill or the Blaufränkisch of Burgenland winemaker Roland Velich. Exciting, miscellaneous labels, one thing is common in them: they are not every day wines. Six characters, six occasions – laid-back and leisurely, from a large glass.



Sorelle Bronca Particella 68 2019

Prosecco from a family circle. Organic growing at the foot of the Alps, from deep green hills that recall tea plantations in Nepal, located just a few-minute walk from the winery. The way it is made is unconventional: the must waits at a close to freezing temperature, then when it is time to commence fermentation, the cooling of the tank is switched off, thus fermentation can start. When the desired level of residual sugar is reached, the taps and valves of the tank close and the cooling is turned back on. The Prosecco fixed in this form is then bottled unfiltered, straight from the tank. 


Demeter Zoltán Birtokbor 2018

“The pruning shears snap in our hands and we also stick the labels on,” said the winemaker during our latest encounter. The circle is complete, the seven hectares of grapes grow in Tokaj’s historic vineyards, and the grapes that arrive to the winery during the harvest leave it only in the form of bottled wine. From the first to the last step, everything that happens is carried out in-house. The entry-level wine made in this way is streamlined and balanced with a round structure, and represents the appealing side of Furmint from the warmer 2018 vintage. An estate wine from Tokaj, from the man who pays serious attention to detail.


Villebois Sauvignon Blanc Val de Loire 2019

A Sauvignon that’s somewhere in between the louder New World style and the quieter classic style. The entry-level wine of one of the region’s most important wineries, from next to the Loire, has already proven itself with us. The livelier than usual flavoured grapes harvested from the younger plantations, which are close to the river, ferment in temperature-controlled tanks after a quick pressing, then after brief ageing, the wine is put into the dark green bottles. From asparagus to gooseberry, from experts to everyday wine drinkers.  


Heimann Agnus 2017

After a long hiatus, Agnus – the winery’s big wine from Merlot – has been made once again. As for the last time in 2009, it comes from the same plot in the Porkoláb Valley. “We selected the three barrels we liked the most,” said Ági Heimann, to whom this wine is connected to the most from the family. The wine was fermented in concrete vats, then aged in barrels and was bottled in September 2019. Forest raspberry, oak, a mouth-filling palate, deep flavours and an embracing structure. This is one of the best examples of the Heimann style.


Moric Blaufrankisch 2017

“It’s not rocket science, it’s only a drink that quenches the thirst and in a good case scenario, it tastes better than water. Besides, it’s also one of the best things in the world. It’s tangible, and defines with great honesty my attitude towards wine, food and quality,” says Roland Velich, the suggestive Burgenland winemaker whose Blaufrankisch wines have made it to all the corners of the wine profession. All phases of his winemaking return to tradition, and are about the grape variety, the place of growth and the person. The wine’s character is somewhere between the leaner side of Piemonte and fuller bodied Burgundy, but is mostly Burgenland.


Sagmeister Breton Cabernet Franc 2017

We taste Ernő’s wines every year and we sometimes select a few of them. The Kadarka and the Furmint are approaching legendary status, they have a real fanbase, and compared to their popularity, not enough of them are made. Besides those, we also brought in some Cabernet Franc of his for the first time. The international variety was planted by one of Ernő’s vineyard neighbours on Tarcal Hill (Fruška gora) in Szerémség (Syrmia, in Serbia), from where a few barrels were made, out of pure curiosity. “I was interested in what the variety is like here on the hill, when it’s made in a lean, Loire Valley style with lively acidity,” says Ernő. Unfiltered and unfined, with minimal sulphur.