One of our favourite wines, Páva is only made in exceptional vintages. “There’s not much novelty about it, we’ve been making it the same way since 2009,” says Dani Konyári. The majority of the ideally situated, steep plots have old vines, the smaller part is a young plantation with a French graft that yields very little. The destemmed berries of the selected bunches are put into tanks, where the wine is fermented on the skins for four weeks. At the end of October, 70% of the new wine was put into new barrels, while 30% of it was put into second-fill Hungarian oak for 14 months of ageing. The Sauvignon base is complemented with spicy, red peppery notes, via a bit of Cab Franc. It’s already deep and layered, full of energy and healthy, with pure flavours. Ripe fruit, confident winemaking, good proportions.