Brut White Sparkling Wine
The aroma starts with fresh, moderately bright fresh citrus aromas, accompanied by ripe pears and juicy peaches. In the background, white flowers and a slight scent of acacia can be felt. Ont he palate, after soft, elegant foaming, we get back the fruits felt in the aroma, which is complemented by the taste of quince and quince.
Mild saltiness in the finish, which makes the lively, vibrant sip even more enjoyable.

Vinification
Using the tank sparkling process, the Chardonnay grapes were harvested at full maturity, and the must was fermented in a pressure- resistant tank.
The sparkling wine was aged for another three months on fine lees until bottling.

Food Pairing
To accompany cold starters, such as smoked fish or shellfish, as well as light citrus-based desserts.

Dry white wine with Etyek-Buda Protected Designation of Origin (PDO)
The wine opens with fresh, lively, ripe white-fleshed fruits. Yellow apples, pears and apricots dominate. Behind the fruits, white flowers, mainly elderberry, color the aromas. It is kind and "playful". When tasted, we get back the scent, which is complemented by a light southern fruit character. In the aftertaste, behind the pear and peach, a soft creaminess accompanies the sip. Elegant and delicious!

Vinification
Grapes harvested manually in several passages. After careful cool pressing, 80% underwent reductive, low temperature fermentation in stainless steel tanks, while 20% was fermented in 300-liter Hungarian, Austrian and French oak barrels (proportion of new barrels 30%). Matured on the fine lees for twelve months, then blended, and aged for another three months before bottling.

Food Pairing
To accompany smoked and grilled fish, meat dishes prepared with cream or mushroom sauces.

Dry red wine with
Transdanubian Protected Geographical Indication (PGI)
The nose starts with intense red and black berry fruits. A combination of fresh cherries, sour cherries, blackberries and plums.
Thanks to the barrel ageing, spices emerge from behind the fruit; black pepper, cloves and dark chocolate.
The flavours follow the nose. A multitude of forest and red berry fruits come back in a spicy, velvety, complex palate.
A good everyday wine, a real "one more please".

Vinification
Grapes are carefully destemmed, fermented for 14 days on the skin, aided by regular punching down.
This is followed by spontaneous malolactic fermentation, 80% is matured in stainless steel tanks, while 20% is aged for 8 months in 3-4 years old Hungarian 300-litre oak barrels.
When blending, our top priority is a sensation of concentrated fruitiness.

Food Pairing
Stuffed poultry, ragouts, seasoned Italian dishes, chocolate fondue.

Sopron Protected Designation of Origin
(PDO) dry red wine
A refined fragrance full of aromas and life. Thanks to the time (after decanting and aeration), intense cherries, cherry compote, blackberries, plums and blueberries surround the wine. You can discover the trio of brown sugar, nutmeg and cloves. When tasted, it has an exciting taste, which is given by the combination of the two varieties.
Merlot offers the fruitiness and sweetness of almost all red berries, while the coolness, acidity and leanness of Kékfrankos create a nice mixture. It finishes with blackcurrants, smokiness, and dark chocolate.

Vinification
The Kékfrankos and Merlot wines are aged for 15 months in only new, 300 litre Hungarian and Austrian oak barrels.
Blending is followed by 3 years of bottle aging.

Food Pairing
Great with game dishes, rich desserts prepared with dried fruits, jam or chocolate.

Sopron Protected Designation of Origin
(PDO) dry red wine
A multifaceted, complex scent. Cherry compote, blackberries and blackcurrants lead the wine, with plums, blueberries and lots of spices in the background - thanks to the 14-month oak aging. On the palate, black berries dominate, complemented by black pepper, cocoa beans, cloves, mild chocolate and caramel in the background. Velvety, soft, but substantial, the sip is full.

Vinification
Through massal selection, the vines with the best characteristics were identified in three Bordeaux vineyards, which we then plante in Balf. After the manual harvest and destemming, fermentation lasts 21 days on the skins, aided by manual punching down and pumping over. Once malolactic fermentation is finished, the wine is racked, to be matured for 14 months; 70% in 2-3 year-old, 30% in new Hungarian, French and Austrian oak barrels (300 liters).

Food Pairing
With game, venison, veal liver, semi-hard and blue cheeses.