Kelet

Kelet is a characterful white blend from Balatonboglár in Hungary, made from 35% Furmint, 30% Grüner Veltliner and 30% Sauvignon Blanc grown on clay, loess and loam with a touch of limestone. The grapes are picked late in September from low-yielding vines and fermented separately with native yeasts in large clay amphorae and old barrels, with 7–14 days of skin contact.
After fermentation, the wine spends around 12 months on fine lees, and is bottled unfined and unfiltered with only a small addition of sulphur. This gives Kelet a textured, lightly grippy mouthfeel and a very pure expression of fruit and place.
In the glass you can expect notes of citrus peel, fresh herbs, a hint of honey and beeswax, carried by bright acidity and a savoury, mineral finish. It is dry, structured and food-friendly, and has the depth to age gracefully for more than 10 years if you like to follow a wine’s development over time.