Grown in the Fruška Gora region by the Danube River. 40% of the grapes were macerated on skins for 4 days. There is some influence from botrytis, adding honey and tropical notes to the wine, which is fermented to dryness. The wine is aged 9 months in 500L old Hungarian oak barrels. Unfiltered, unfined, minimal sulphur at bottling.
Oszkár is a 4th generation winemaker whose family settled during the 19th century in the southern part of the Kingdom of Hungary, most of which is part of Serbia today. He farms a total of 16 acres in two distinct terroirs of the country; 6 acres are located in Subotica, right on the Serbian-Hungarian border where very old vines of local varieties thrive on sandy soils. The other 10 acres are farmed just south in the historic region of Syrmia on the slopes of the Fruška Gora Mountain, which faces the Danube river and was once, millions of years ago, an Island in the Pannonian sea - a near untouched natural land made of volcanic and sedimentary rocks. Oszkár, a pioneer of Serbia’s natural wine scene, works in the vineyard without any use of chemicals and guides his wines in the cellar without intervening too much, only old barrels and one racking at bottling. He says, “wine can solve many problems
just by its own will to live.” He agrees that small additions of sulphur to a wine at bottling can make it more approachable, but you lose the opportunity to express the wine’s full potential.