Hungary

Dry wines from Hungary usually come hearty and red but here's a tasty alternative made from the country's indigenous Harslevelu grape, which expresses its delicious best in this wine. Flavours of citrus purity and light floral aromas lead into a full bodied, succulent wine with lingering flavours on the finish and a rounded full bodied style. 

This wine takes it name from an old way Hungarian reference to the vineyard from where it comes. Mandol?s is one of the Oremus vineyards and it is only planted with Furmint, the most respected grape variety of the region. During the weeks leading up to the harvest, the state of ripening of the grape is systematically checked and the golden yellow, health and ripe bunches are picked. A must with great density is obtained using a delicate and gentle pressing. Fermentation is in new wood barrels, which are carefully prepared, and takes between eight and 12 days. The wine is aged in 136-litre small barrels, which are typical of the region.