Variation wines

We recommend it to accompany venison, lamb, and duck.

2019

The vintage of 2019 featured cooler weather (following a warm spring) and average precipitation. The high annual heat had a positive impact on ripening-taste, scent and aromatic notes are quite concentrated in wines from this vintage. The months around the harvest had low volume of rain, long periods of sunshine and cool nights, enabling us the work with grapes from this vintage that have high levels of acidity.

WINE REGION

Villány Wine Region Mandolás vineyard, southern aspect.

GRAPE VARIETIES: Csókaszőlő 100%

VINIFICATION-MATURATION

We used manual pumping overs, using the traditional method in small steel tanks and kept it on the skins for 22 days. Aging took place for six months in second and third-fill small barrels.

ALCOHOL: 12,92 %

CONSUME AT 16-17 °C

Gilbert and Gaillard International Challenge 2024: Gold medal

Consume chilled, but pay attention not to over cool it, it opens up at 12-14 C. Ideal for fish dishes with butter and lemon,or e.g. for citrusy asparagus risotto which enhance freshness and creaminess.

In 2022, blooming started later  than usual. The high temperatures caused the vines to catch up in terms of growth. During the summer, the low rainfall and the abundance of sunshine meant that the grapes were smaller than usual, but the ripening process was much faster. From a phytosanitary point of view, it was a very good year. The symptoms of drought damage were less pronounced in our older plantations and in our better-positioned vineyards, but of course the characteristics of the varieties and clones also played a role in this. The correct choice of harvest date was of particular importance, resulting in fres hand fruity wines of the vintage that are not overly alcoholic.

WINE REGION
Villány wine region

Mandolás and Gombás vine yard.

GRAPE VARIETIES: 50% Chardonnay, 35% Pinot Noir blanc de noir, és 15% Olaszrizling és Rajnai Rizling

VINIFICATION-MATURATION

The grapes were harvested by hand in crates and then gently pressed. We only used free run must to make the wine. The Chardonnay must was fermented at 16-18 ̊C. After fermentation, the wine was aged without sulfur for 4 months in a 500-liter Hungarian wooden barrel. The Pinot Noir was vinified ina steel tank with white wine technology. The orange wine was made in an amphora and matured until the moment of blending. During barrel and tank maturation, the lees was stirred on a weekly basis. At the end ofthe maturation the wines were wrecked into a tank, minimally clarified and bottled.

ALCOHOL: 12.78 %

CONSUME AT 12-14 °C

Berliner Wine Trophy Summer 2023: Gold medal

55. Villányi Borverseny 2024: Silver medal

It is a good companion with crispy duck or pork roast.

The unusually cool spring of the 2021 vintage was followed by abundant summer sunshine. This brought in the backwardness of grape development, so harvest dates evoked “oldtimes”. The warm summer and the moderate rainfall allowed the formation of pleasant aromas. The cooler October weather following sunny September has contributed to the development of more vibrant acids, which will result in vibrant, vibrant winesfrom this vintage.

WINE REGION

Villány Wine Region Mandolás and Dobogó Vineyards.

GRAPE VARIETIES

40% Cabernet franc,25% Csókaszőlő 23% Kékfrankos, 12% Syrah

VINIFICATION-MATURATION

The Vylyan Vörös Variáció is a blend based on Hungarian varieties, such as Kékfrankos and Csókaszőlő. We harvested the fully ripe grapes byhand. We destemmed, but not crushed the grapes, so the berries opened uponly at fermentation. During fermentation we implemented punching down technique by hand. These varieties were matured in amphorae and in breathing vessels. This way we could keep the unique varietal aromas and characteristics. We added the Syrah aged in a porous vessel, to increase the spicy character of the wine. The year of 2021 was the first year that we have harvested Cabernet Franc from Dobogó vineyard, which was replanted in 2019. The resulting wine had a very special, unique taste and aroma. We wanted to preserve that as much as possible, so we aged it in a stainless steeltan.

ALCOHOL: 13.87 %

CONSUME AT 16-17 °C

Decanter World Wine Awards, London 2023: Gold medal

CABERNET FRANC VARIÁCIÓ 2020 amphorae:

MEAL SUGGESTION

It is a good companion with crispy duck or pork roast.

CABERNET FRANC VARIÁCIÓ 2020 new barrels:

MEAL SUGGESTION

It is a good companion with steak or any ragout made of game or wild pig.

2020

The vintage of 2020 featured cooler weather (following a warm spring) and average precipitation. The high annual heat had a positive impact on ripening-taste, scent and aromatic notes are quite concentrated in wines from this vintage. The months around the harvest had low volume of rain, long periods of sunshine and cool nights, enabling usthe work with grapes that have highlevels of acidity.

WINE REGION:

Villány |Mandolás vineyard southern aspect

VINIFICATION-MATURATION:

We harvested the fully ripe grapes by hand. We destemmed, but not crushed the grapes, so the berries opened up only atfer mentation. During fermentation we implemented a punching down technique by hand, and after 18 days skin contact we wracked the wines into amphorae without pressing. Malolactic fermentation took place in the amphorae, and maturation lasted for 11 months. Clarification has been done with Bentonite before bottling.

CABERNET FRANC VARIÁCIÓ 2020 amphorae:

ALCOHOL :14,46%

CONSUME AT: 16-17̊C

GRAPE VARIETIES: Cabernet franc 100 %

CABERNET FRANC VARIÁCIÓ 2020 new barrels:

ALCOHOL :14,72%

CONSUME AT: 16-17̊C

GRAPE VARIETIES: Cabernet franc 100%

CABERNET FRANC VARIÁCIÓ 2020 amphorae:

Decanter World Wine Awards, London 2022: Bronze medal

CABERNET FRANC VARIÁCIÓ 2020 new barrels:

Franc du Monde 2022: Gold medal