Róbert Gilvesy moved back from Canada to his homeland in Hungary in order to establish his wine estate where he grows grapes on volcanic basalt/tufa and calcareous dolomite rich soil.
Single vineyard-selected Furmint fermented and aged on the lees for 9 months in 500-litre oak barrels. A very mineral nose alongside white-fleshed fruit and citrus aromas. Complex flavours with notes of spice and a rich acidity. Long ageing potential.
Click below to hear more about the wine, direct from Robert Gilvesy:
Volcanic soils, wild yeast fermented, 9 months lees and large Hungarian oak have created an intense rich flinty honeyed Furmint with candied fruit and dense spicy finish.- STAR BUY, Rose Murray Brown MW, The Scotsman