Our favourite Brutler wine is a ‘field blend’ made mainly from black grapes. Most of the plantation that was planted by Edgar's maternal grandfather is Kékfrankos and Oporto (Portugieser), and there is also Királyleányka, Olaszrizling and a touch of Merlot in it. After the harvest, the white and black grapes were kept on the skins together for two days, then after pressing, fermentation began in barrels, in which the wine was also aged. It has a deep Siller colour, bright red fruit, a fresh, explosive and joyous character. It is at its best a few hours after opening, at cellar temperature. The unfined, unfiltered wine was bottled at the cellar, with minimal added sulphur.

“During the lifetime of my grandfather, it was common to plant a variety that happened to be available at the time. Supply wasn’t like it is today. Black and white varieties grow side by side, mixed together. Why Not? Why shouldn’t we carry on with this old plantation the way it is and harvest and ferment the grapes together?” — Edgar B.