Grapes are hand-harvested in Badacsony, allowing for selective picking of the ripest clusters. 

Stainless steel tanks were choosen for fermentation, allowing the fruit character and fresh acidity of the Olaszrizling to shine. Temperatures are controlled during fermentation to avoid over-fermentation and preserve the fresh, crisp style.

The wine is clarified and filtered before bottling. Minimal intervention is common to preserve the wine's fresh, clean expression of the Olaszrizling grape.

Grilled Trout with Asparagus Risotto

The crisp acidity of the Olaszrizling complements the light, delicate flavors of the grilled trout and the earthiness of the asparagus. The creamy texture of the risotto is balanced by the wine’s refreshing profile, making it a harmonious pairing.

Grilled Cheeses with Fresh Green Salad

The wine’s acidity and fruitiness work well with the creamy, smoky flavors of the grilled cheeses. The freshness of the green salad cuts through the richness of the cheeses, while the wine enhances the flavors without overpowering them.

Grilled Octopus with Lemon and Garlic

crispness and citrus notes of the Olaszrizling are a perfect match for the grilled octopus, especially with the bright lemon and garlic seasoning. The wine’s acidity highlights the subtle flavors of the seafood and balances the richness of the grilled octopus.

Green Pea Stew

The Olaszrizling’s fresh acidity pairs well with the mild and slightly sweet flavor of the green peas, while its crispness helps to lighten the richness of the stew. This is a great vegetarian pairing where the wine enhances the dish’s subtle, vegetal flavors.

Ham and Cheese Pizza with Buffalo Mozzarella

The bright acidity and light fruitiness of the Olaszrizling offer a great contrast to the richness of the cheese and the savory ham on the pizza. The wine helps cut through the fattiness of the mozzarella while complementing the flavors of the toppings.