At a recent shop tasting we fell in love with the saltiness of this wine, along with the beautiful citrus and pear notes. Reminiscent of a great Chablis, this dry white will pair with any fresh seafood or a Mediterranean tapenade.
Since a 2017 visit to the Styrian natural legends Ewald Tscheppe and Roland Tauss, self-taught winemaker István has stopped using sulfur in the cellar, which is still quite unusual in Hungary. Not that his wines were ever conventional at any point: Bencze vineyards have been organic since the very beginning of his endeavor in 2011, and biodynamic since 2014 (now Demeter-certified).
The name of this wine comes from Greek ‘autokhthon’ which means aboriginal or native. This wine is a blend of native grape varietals Furmint, Hárslevelű, Kéknyelű, and Rószakö.
Hárslevelű, Kéknyelű, Furmint / Certified Biodynamic
Hungary
Lake Balaton
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