Istvándy Jenő Pincészete - Aurora (2023)

6.590 Ft Sale Save
Unit price 8.787 Ft per  l each
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Istvándy Jenő Pincészete - Aurora (2023)
Hungary, Balaton-felvidéki, White, Welschriesling

Istvándy Jenő Pincészete - Aurora (2023)

6.590 Ft Sale Save
Unit price 8.787 Ft per  l each
Complex & Layered

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The Istvándy Winery Aurora is a distinctive natural white wine from the Káli Basin, one of the most unique areas of the Balaton Uplands in Hungary. Made from Welschriesling (Olaszrizling), the wine reflects a minimal-intervention approach, allowing the grape and terroir to express themselves in their most authentic form.

Aurora is an extremely limited release: only 300 bottles were produced, all originating from a single 225-liter oak barrel. This small-batch wine represents a handcrafted style where natural fermentation and patience define the final character.

The nose reveals ripe apple, pear and citrus notes accompanied by subtle almond and nutty aromas. Extended lees aging adds additional layers of bread crust, spice and complexity.

On the palate, the wine is broad, rich and textured with remarkable density. Flavors of ripe fruit, mineral notes and lees-derived depth create a complex and expressive wine. Aurora is a living wine that continues to evolve in the bottle, and the natural sediment is part of its authentic character.

Serving suggestion

Natural sediment may form at the bottom of the bottle. The wine can be carefully decanted if a clear pour is preferred. However, some wine lovers enjoy gently shaking the bottle before opening so the fine lees mix back into the wine, adding texture and complexity.

Vintage: 2023

Alcohol content: 13,0 % (ABV)

Best served: 12°C – 14°C

Volume: 0,75 l

Type: Dry white wine

Aurora 2023 is produced with minimal intervention. After harvest, the must underwent spontaneous fermentation in a single 225-liter oak barrel, without the addition of cultured yeast.

Following fermentation, the wine was aged on fine lees for 15 months, which contributed richness, texture and aromatic complexity. The wine was neither racked, fined nor filtered, preserving its natural structure and character.

Bottling was done with minimal sulfur, and the remaining fine lees help protect and stabilize the wine naturally. The entire production consists of only 300 numbered bottles, all from a single barrel.

Grilled pike-perch or zander - The wine’s rich texture and minerality pair beautifully with freshwater fish.

Roast chicken with butter - The wine’s depth and lees character complement the richness of roasted poultry.

Aged hard cheeses - Nutty notes in the wine harmonize well with the deep flavors of aged cheeses.

Mushroom risotto - The wine’s complexity pairs perfectly with earthy mushroom dishes.

Butter-poached seafood - Its acidity and structure balance the richness of buttery seafood dishes.

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