A unique blend of Szentlőrinci (St. Laurent) and Alibernet. The hand-harvested St. Laurent grapes are directly pressed from whole clusters into 225 L, 20-year-old barrels. Fermentation proceeds naturally, without temperature control.
Once primary fermentation is complete, raw Alibernet juice is added to supply the sugar necessary for bottle fermentation. The wine is then bottled under a crown cap, without disgorging or added sulfur, preserving its natural liveliness and raw expression.
For best experience, chill before serving, or follow Zsolti’s unconventional tip for opening: a nail and a hammer. This wine is bold, playful, and full of character, perfect for adventurous sips.
It would be hard to find a more explosive personality than Zsolt. And there is nothing more honest than wine: it carries the unmistakable imprint of the person who made it.
Zsolt’s approach may seem radical at first glance: skin fermentation, extended aging on the lees, aging under veil, bottling with lees, and zero added sulfur. Yet in many ways, these methods are not modern at all. They are among the oldest and most natural ways o...
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