One of Hungary’s smaller wine regions, Pannonhalma is located between Budapest and Vienna. It shares a similar topography with the upper Loire Valley, Alsace, and Burgundy. The region’s winemaking history dates back more than 1,000 years ago when the Benedictine monks founded a monastery in the Pannonhalma. Following the end of WWII, there was a brief hiatus in winemaking and viticulture while the Communist state reigned over the region. All of the vineyards that had been confiscated during this time were bought back by the abbey in 2000 and winemaking resumed. Several vines were replanted in the years that followed, resulting in a total of 52 hectares under vine, including: Rhine Riesling, Pinot Noir, Sauvignon Blanc, Gewürztraminer, Welshriesling, Chardonnay, Pinot Blanc, Merlot, and Cabernet Franc.

Winemaker, Tibor Gál helped modernize the cellar and allow for gravity-­?flow techniques to be used. The estate’s vineyards are farmed sustainably, and all harvesting is completed by hand. Each of the varieties comes from a different site with different soils (sand and loess soil, white clay, brown woodland soil).

The Pinot Noir was harvested for the rosé wine. The Merlot and Cabernet Franc grapes were bled off the skins (saignée method) and then the must was fermented on low temperature in stainless steel tanks.

TASTING NOTES

Delicate, pretty aromas of strawberry, raspberry, tangerine and flowers.  The palate is medium weight, refreshing, and clean, offering notes of nectarine, raspberry, cherry, and a hint of white pepper. 

FOOD PAIRING

Enjoy with white fish, shellfish, salads, risotto, or as an aperitif.

Fish (white), Hors d'oeuvres, Perfect Aperitif Wine, Shellfish