Above HUF 15 000, we deliver orders for free across the whole of the country.

HUF 0HUF 15 000
Your basket is currently empty
0 pc

BALASSA Betsek Édes Szamorodni "Kvarc" 2017 - Bortársaság

BALASSABetsek Édes Szamorodni "Kvarc" 2017

The product is no longer available

2017 was an exceptional sweet wine year. The Furmint and Hárslevelű bunches botrytize the nicest when botrytis hits them in complete ripeness. And when the long and warm Indian summer meets with abundant morning dew – that’s the real Szamorodni nirvana itself. In 2017, this graceful state remained for months, and that’s why István Balassa decided to select the bunches and parts of bunches for this Szamorodni separately from seven parcels. “It was spontaneously fermented in [two] Trust barrels, one of 300 litres and one of 225 litres, where it was also aged for more than a year. I like Szamorodni when it’s muscly, when it can stand up to an aszú with its thickness and power. This is like that: 200 grams of residual sugar, vibrant acidity, creaminess and powerful Betsek fruitiness.” István Balassa.

Similar products

HEIMANN Barbár 2018 Szekszárd

HEIMANNBarbár 2018 Szekszárd

HUF 8 950
Bottle priceHUF 8 950
Member price
HUF 8 200
The product is currently out of stock.
BALASSA Szent Tamás Furmint 2019

BALASSASzent Tamás Furmint 2019

HUF 12 900
Bottle priceHUF 12 900
Member price
HUF 11 820
KIKELET Édes Szamorodni (Lónyai-dűlő) 2017

KIKELETÉdes Szamorodni (Lónyai-dűlő) 2017

HUF 9 950
Bottle priceHUF 9 950
Member price
HUF 9 120
The product is currently out of stock.

Balassa István

„Five hectares is the limit for me. That’s the upper ceiling of quantity and quality that one can control. For me, that point comes at five hectares. The character of a vineyard shows itself the most if we wander around it incessantly; if we live together with the parcel and nature. We experience, learn and improve year after year. Something that worked in 2010 had to be redefined in 2011. In such a dominant and warm year, the differences between the vineyards appear more slowly. I work exclusively with second-fill barrels; the first fill never makes it into the bottle. It would suppress the character of the vineyards.”

Add to list