“This will redefine Sauvignon Blanc for us.” – said Otto, whose words couldn’t have captured it better. What’s unfolding at the estate is something extraordinary. A single-vineyard, concentrated wine, one-quarter fermented on skins in classic open vats, with indigenous yeasts and minimal sulphur. Every detail is meticulously considered, yet it feels intuitive rather than calculated. Apricot tea, dried herbs, razor-sharp acidity, textured creaminess, buttery notes and rapeseed oil. The palate is juicy, dynamic, deep and vibrant – rarely does a Sauvignon to feel this effortlessly natural. Whole-bunch character, a new identity, 4,500 bottles made.

A quarter of the Kokas was fermented on skins, while the larger, three-quarter part underwent chilled tank fermentation without the skins. After blending and a few months of ageing, it was bottled unfiltered with minimal sulphur. The only trait it shares with textbook Sauvignon Blanc is its vibrancy, while it diverges radically in terms of everything else. Aromas of dried herbs, subtle creaminess, rapeseed and citrus. A unique and pristinely pure single-vineyard wine.
“We’ve been experimenting with skin fermentation for nearly a decade. This wine is the result of that work.” – Ottó Légli.