When form follows function. Attila Homonna and his friend Pityke, who had just returned from the States, approached us years ago with their joint wine, Mumus. Now, its third vintage has arrived: an original and timeless red from Balaton, made 100% from Kékfrankos, with an explosive palate, put into the no-frills one-litre bottles. The ‘recipe’ sketched out in the first vintage remains unchanged: the small-bunch grapes, coming from the areas around Pécsely, are organically cultivated. Destemming is carried out without crushing at the cellar, then the whole berries are placed in vats, where fermentation begins spontaneously. After pressing, the wine is aged for one and a half years in used Stockinger barrels, followed by unfiltered bottling, with minimal sulphur added.

It’s at its best when cellar cool: a vibrant, slightly rustic wine with good acidity, strawberry, sour cherry and delicious sourness.

1,000 bottles made.

“Anyone who knows me knows that Mumus is partly me. This wine is a joke for both fine wine taken too seriously and natural wine taken too casually. The message of the crown cap is to drink it immediately” - Attila Homonna.