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Freshly baked key lime pie paired with a pear and mango smoothie. Vibrant, exciting and a lot of fun.

The grapes for this beautiful white were harvested in various times according to their optimal ripening. Half of the Hárslevelű was de-stemmed into open fermenters, where it stayed for 8 days. The other half of the Hárslevelű, along the Kéknyelű and the Furmint were gently pressed as whole bunches. The juices fermented in different types of amphoras and aged on fine lees for 9 months. It was then blended in June and bottled in July without fining, filtration or added SO2.

In the cellar, István likes to take a step back and let the wines ferment spontaneously mainly in amphoras. He prefers not to use any additives in order to preserve the original personality of the varieties and the unique minerality of the volcanic soil.

The main goal at Bencze Birtok is to make wines that show the most of their terroir. István believes that the most essential moment is the picking time. It often happens that a wine is a result of five different harvest dates in order to achieve the desired balance.

35% Furmint, 49% Hárslevelű, 16% Kéknyelű

Natural winemaking.

Biodynamic farming. 

Vegan friendly.