After careful manual harvest in end of September, gently press and natural fermentation in old 10 hl barrel.

4 months in 3 years old 500 and 300 Hungarian oak, and 4 months in airtight steel tank.

Grilled sea bass with lemon and herbs

The wine’s bright citrus notes and salty mineral edge echo the freshness of the fish, while the acidity cuts through the delicate oils.

Roast pork loin with creamy mustard sauce

Juhfark’s firm acidity cleanses the palate after each bite, balancing the richness of the sauce and the meat’s natural sweetness.

Hungarian fish soup (halászlé)

The wine’s saline minerality and zesty structure complement the paprika heat and deep fish flavors of this traditional dish.

Roast chicken with garlic and thyme

The herbal undertones in the wine harmonize with the thyme and garlic, making this a comforting yet refined pairing.

Aged sheep’s cheese with crusty bread

The tangy, nutty flavors of the cheese are lifted by the wine’s acidity, while its mineral core keeps the pairing lively and moreish.