Apátsági Winery, once part of the Benedictine Pannonhalma Archabbey, is a small, historic estate on the volcanic slopes of Somló — Hungary’s smallest and most storied appellation. Revived in 2001 by Zoltán Balogh and a small team, the winery farms just a few hectares without herbicides or pesticides, producing wines that reflect the basalt-rich soils and cool continental climate.

This 100% Furmint comes from southeast-facing vineyards planted in clay, sand, and crumbly basalt. Grapes are picked late for full ripeness, then fermented naturally and aged in large neutral oak for a year before bottling unfiltered.

The wine is richly textured yet electric, balancing ripe pear, quince, and chamomile with a flinty, saline edge. A vivid backbone of acidity cuts through the depth, finishing long and mineral. Beautiful with smoked trout, roast chicken, or aged alpine cheese.