The grapes were harvested at the end of September from the Pajados and Síkhegy vineyards. After destemming, the berries underwent 15 days of maceration to extract color and flavor while maintaining a light, fresh character.

Fermentation took place in temperature-controlled stainless steel tanks, and the wine rested briefly before bottling to preserve its youthful freshness. The goal was to produce a Kadarka that highlights the variety’s classic, easy-to-drink, and elegant profile.

Spicy lecsó or tomato-based vegetable dishes – the wine’s fruity acidity balances the acidity of the tomatoes and the natural sweetness of the peppers.

Roasted poultry (e.g., herb-roasted chicken or duck leg) – the wine’s light tannins and fresh acidity complement the crispy skin and juicy texture of the meat.

Lighter pasta dishes, such as tomato or eggplant-based pasta – the red berry notes harmonize perfectly with Mediterranean flavors.

Soft or fresh goat and sheep cheeses – the wine’s vibrant fruitiness and bright acidity balance the creaminess and subtle saltiness of the cheese.

Traditional Hungarian fish soup (halászlé) – the Kadarka’s acidity and lightly spicy character pair well with the dominant paprika flavors.