With this wine Andras and his father went back to the age-old, red-and-white together, all-in-one method. It's a co-fermentation of 3 Pinots, with two thirds fermented on whole bunches. A truly diverse, juicy and fun wine that's between a rosé and red
Veltlinské zelene from Devín fermented with skin and aged for 6 months in Georgian clay vessels called Qvevri, which are buried in the ground. After this the wine is pressed and aged 3 months in oak barrels.
Energetic, sunny and funky, this fresh blend of Traminer and Chardonnay (fermented on skin for 3 weeks), and Feteasca and Sauvignon Blanc (3 day skin contact). Aged in old barrels for 8 months, with aroma's of lychee, mandarin and quince
Made using a method that Andras calls the sandwich method: fermentation on the skins for 4 weeks in layers of crushed-whole bunches altered with layers of crushed grapes. The result is this fun easy to drink energy bomb, with aroma's of pear, figs and tea
A white cuvée blend from Moravia from a lot of varieties (Veltlin, Vlasak, Rynak, Sylvan, Pinot Blanc, Sauvignon Blanc) harvested at the same time and processed together. Aged in French Oak barrels for 9 months and absolutely gorgeous
Somlyó showcases everything Mátyás has to offer on his Pinot Blanc, combining century-year-old traditions with a unique and modern take on natural wine making. Ripe peach and pear on the nose, followed by a mineral salinity
30 percent blaufränkisch, 70 pinot noir from which half came from unpruned vines. Harvested very early in the season, followed by a 2 week fermentation and 5 months in old oak, making it easy, enjoyable, but still concentrated
Easy Pinot by Matyás is a refreshing, young red wine made from 100% Pinot Noir grapes grown organically in Slovakia. It's known for its fruit-forward profile and is crafted using spontaneous fermentation without any additives, making it suitable for vegan
Somlyó Pinot Blanc is an organic, unfiltered, and unfined Slovakian white wine made by the Mátyás Family Estate. It is a blend of traditional and orange (skin-contact) Pinot Blancs, partially fermented and aged in Hungarian oak barrels, with some of the w
