The Brutlers’ most important variety is Grünspitz, which is also known as Szerémi Zöld (Syrmia Green). The new vintage perfectly embodies the name of the variety in every detail: youthful, juicy and full of life. The bunches were pressed whole in Edgar's precise basket press, and the fresh must was spontaneously fermented and matured for 8 months in used barrels and amphorae. After blending, the wine was bottled in its ‘original form’, meaning without filtration, clarification, or added sulphur, directly at the cellar.

It reveals citrus flavours with vibrant acidity and a taut structure. On the palate, it feels like drinking freshly pressed juice. It is simultaneously vibrant, rich and thirst-quenching. Unfined, unfiltered and bottled without added sulfur.

“We don’t know when or how this variety ended up here, as it is otherwise only found in the Syrmia region. In our country, it can be found exclusively in this village, and even here, it nearly disappeared. In 2006, we took cuttings from my grandfather’s nearly 100-year-old vines and planted them in one of the village’s best vineyards. Since then, we’ve been harvesting vibrant, high-acid, late-ripening fruit from here,” says Edgar.