The name says it all. It's a beautiful dry beast. Not all grapes which go into it are known as it is a field blend, but there is a significant amount of Cortese, which is a typical grape in the region. After directly pressing all the grapes, the juice stays in steel tanks for 30 days to finish fermentation. As is typical for Col Fondo wines in Italy, they add some grape must from the same harvest to the bottle to start the secondary fermentation to create the fizz. With its moderate acidity, proper punch, and some salinity, it will be an excellent match for any kind of seafood.

This white wine is not just called Fledermaus because it's cool, but because there is an actual story behind it. When they took over the vineyard from a neighbor, they decided to transform the little cottage which was part of it into a home for bats. Together with a bat expert, they developed the idea to use the guano as a fertilizer for their vineyard. So hopefully, you won't be able to taste it, but maybe some of the complexity stems from the cute little bats. A cut of the wine is going to a natural preservation fund. It's a very balanced white wine with subtle fruitiness and fabulous acidity. If you can, enjoy it with cheese or try it with slightly spicy food.

This red wine was made with some new approaches, similar to the one we featured last year. Remember Fred #3? For this year, Zsolt pressed the Alibernet directly, which represents half of the juice, more as you would do for a Champagne Blanc de noir. The other half is foot stomped and ferments for 2 weeks in open casks. After some rest, the two wines are blended in May and result in a very fresh unfiltered wine, which you can easily drink cold. With its fruity berry notes, it will go well with pasta and tomato sauce.