- Sparkling Wine
- Organic, Sustainable, Vegan-Friendly, Volcanic
- Medium Bodied
- 11.5% alc./vol
About the Winery
Hungarian expat Róbert Gilvesy moved back to his homeland from Canada, and began building the Gilvesy winemaking empire on the former Esterházy estate on Szent György Hill. Thanks to years of hard work, the Hegymagas-based facility now includes a modern building complex and about 13 hectares of vineyards, in addition to being the home of the family. The area is shaped by 6 million years old volcanoes, where indigenous and international varieties grow organically.
Robert’s absolute admiration for nature and the terroir translates into an immense respect for the environment. By farming using organic practices, the soils and the vines stay healthy. In the winery, by letting nature take its course without controlling the processes, and using local resources, such as Hungarian oak barrels, Gilvesy promotes and protects the Balaton region.
90 points -John Szabo, MS
Pure furmint, made from grapes harvested in the first pass through the vineyards in early September, leaving bunches for the still furmint to hang a little longer, essentially a late 'green' harvest. Spontaneous ferment of the base wine, usually no malo, though not actively prevented. Secondary fermentation is done at Garamvári in Budapest; zero dosage. The nose offers a fine mix of fresh fruit and evolving yeasty-autolysis character, but this falls very much on the youthful and fresh side of the spectrum, discreet and elegant. Acids are sharp and tight in the varietal idiom - this bottling spent 24 months on lees, though bottles remain undisgorged, and I look forward to tasting one of these more yeast-influenced bottles in future, which will surely add to the complexity as well as a bit of fat and protein on the palate. Effervescent is fine and refined in any case, and length is very good. Well made bubbles. 3000 bottles made. Tasted July 2023.