ApatsagiPince-Furmint–Somoi

Somló is a lone volcanic hill rising from Hungary’s flat plains, its basalt soils giving wines a striking minerality and intensity. Apátsági — meaning “Abbey” in Hungarian — takes its name from the Benedictine nuns who once farmed here, and the estate remains deeply tied to tradition. Vines are stake-trained in the old Hungarian style, harvest still follows the historic October date set by the nuns. So residual is the norm with an average of 5-7g/l, yet due to the acidity in the wines, this can seem balanced in youth and with age makes perfect sense. The wines are fermented and aged in large old barrels before bottling unfined and unfiltered, they are pure, age-worthy expressions of Somló’s volcanic terroir.