Riesling (70%): Hand-harvested early, fermented in an oxygen-free environment, providing the wine with a crisp acidity and fruity aroma.

Chardonnay (30%): Harvested at full ripeness, fermented in 225-liter oak barrels, adding tropical fruit flavors and aromas to the blend.

The grapes are fermented separately based on variety, location, and ripeness, using both reductive and oxidative methods. The different micro-batches are blended or aged individually in tanks or oak barrels, depending on the style. The final blend for Kálla is created from the micro-batches of the given year and aged accordingly.

Cézár Saláta (Recommended by Tamás Istvándy) - The crisp acidity and minerality of the Kálla wine perfectly complement the creamy dressing and salty parmesan of the Caesar salad. The freshness of the wine balances the richness of the salad, making it a refreshing pairing.

Carbonara (Recommended by Tamás Istvándy) - The wine’s fruity and slightly spicy notes work well with the richness of the creamy carbonara sauce. The soft, warm character of the Kálla balances the savory pancetta and the egg-based sauce, creating a harmonious combination.

Four-Cheese Pizza (Recommended by Tamás Istvándy) - The tropical fruit flavors and oak influence of the Kálla enhance the creamy richness of the four cheeses, while its fresh acidity cuts through the fattiness. This pairing highlights the contrasting flavors and textures in the pizza.

Spring Salad (Recommended by Tamás Istvándy) - A light, vibrant spring salad featuring fresh vegetables and herbs pairs beautifully with the Kálla’s bright, mineral character. The freshness of the wine complements the crispness of the salad, making this a perfect choice for lighter meals.

Roast Duck (Recommended by Tamás Istvándy) - The fuller body and soft texture of the Kálla wine pair wonderfully with the rich and savory flavors of roast duck. The slight oak influence in the wine enhances the duck’s crispy skin and tender meat, making for a well-rounded, flavorful pairing.