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Árpi Tomcsányi and his family moved from Budapest to the high point on the western side of Somló Hill, beside the forest strip. That’s where they are keeping an eye on the weather, from within their own two-and-a-half hectare, organically cultivated vineyard. In the cellar, they work with a few barrels, amphorae and a single press. All their wines ferment spontaneously, then are bottled without filtering, fining or sulphur. They harvested the Hárslevelű in several batches, and after processing, a smaller part of it was fermented in whole bunches, on the skins. Besides the floral, honey notes of the variety, it has a thick and round structure, flavours typical of long ageing on the lees, with ripeness and yellow fruits.