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Methode Traditionelle furmint Brut


Gyula and Attila Pálffy are a 6th and 7th generation father-son winemaking team in Köveskál, a tiny village north of Lake Balaton in Western Hungary. Furmint wine has been made in Köveskál since the early middle ages. The soils of the estate give the wines their distinctive minerality - the ground has significant limestone, with smaller amounts of basalt and red sandstone. The Furmint grapes were gently pressed in whole cluster before fermentation. Fermentation was spontaneous with native yeasts. The wine was on its lees for 1.5 years in bottle before release. Salty and bright, with flavors like lemon, pear blossoms, green apple and salt. Certified organic.