We tasted the Sauvignon for the first time in October, just a few weeks after the harvest, and it was already developed and pure, with a lively palate. With a good sense of proportion, Előd harvested 75% of the grapes with zesty acidity in September, and a quarter of them when they were riper and had higher sugar content, in October. After destemming, the grapes went immediately into the press, followed by fermentation in temperature-controlled tanks. While subtle mineral and yeasty notes appear on the nose, the palate and texture of the variety are more dominant, with New World flavours of gooseberry, blood orange and herbs. The lively acidity on the palate simply blows you away.

According to Előd, it is “the most difficult variety in terms of winemaking”, yet, it is what they produce the most of. More parcels, more harvest times, careful fermentation. Bottling after barely three months of ageing in January, locally at the cellar.