This Hungarian blend has a flavorful mouthfeel of key lime, pear, tropical fruit and aromatic herbs with a volcanic mineral drive.
“The name comes from Greek ‘autokhthon’ which means aboriginal or native. That is why we made this blend exclusively from native varieties of the Carpathian Basin, most of them from our precious ’Templomdombi’ plot.”
The grapes were harvested at three various times at their optimum maturity. Half of the Hárslevelű was destemmed into open fermenters and fermented with skins for 8 days, while the other half of the Hárslevelű along with Kéknyelű and the Furmint were pressed as whole bunches and fermented in different types of amphoras.
region: lake balaton, hungary
varietals: Hárslevelű, Kéknyelű, Furmint
style: mineral white
farming/cellar: Demeter certified, Aged on fine lees for 9 months. It was blended in June and bottled in July without fining, filtration, and without added sulfur (total SO2 below 10ppm).
pairing: katja's ruben - pork belly, gruyere, savoy, pickles
