Meticulous handwork, low yields and the avoidance of chemical sprays are the key features of Attila Homonna’s vineyard practices. Harvest time depends on finding the state of ripeness that brings the right balance between acidity and sugar, which results in perky acidity and lower alcohol levels (12-13%) in the wine. The destemmed and crushed grapes are immediately and very gently pressed in a basket press and racked into used 500-litre and 225-litre barrels where fermentation takes place spontaneously. Elevage takes between eight and 11 months. The main principle behind Attila’s winemaking is to transport the characteristics of Furmint and Hárslevelű in their purest form based on the origin of the grapes. The wines clearly express the salty mineral taste and lively acidity of volcanic soil.
Only just moderately aromatic with brown pear skins being the dominant fruit, much more in the savoury, mineral, even a little mineral and leesy. But then in the mouth -wow what a contrast. That small amount of fruit on the nose builds to a core of really bright, clean, sweet stonefuits, all dancing around a real stoniness that develops into a great driving acidity towards the back. There's a little phenolic grip on the edges providing a great framework.