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In 2004 we got 7 ancient Hungarian varieties from the a Viticulture and Oenology Research Institute of the University of P\u00e9cs. These were: bakator, balaf\u00e1nt, purcsin, feketef\u00e1j\u00fa bajor, k\u00e9kbajor, cs\u00f3kasz\u0151l\u0151, and fekete j\u00e1rdov\u00e1ny. As an experiment first we planted 2-2 rows of each next to the main building of the winery. <\/strong><\/p>\n Because we could not taste these in the research institute as wine, and because of the small quantity no unique wine was made from each of them, we mainly concluded after the bunch character and the resistance to diseases which will be finally the appropriate choice. It was an amazing experience. Cs\u00f3kasz\u0151l\u0151 and j\u00e1rdov\u00e1ny were the two finalist, finally we chose fekete j\u00e1rdov\u00e1ny. It can be found in \u00d6rd\u00f6g\u00e1rok and Csillagv\u00f6lgy-slopes, but we continuously plant it because it made good!<\/p>\n It is not such a variety on which the \u201ctypical from Vill\u00e1ny\u201d marker can be applied. It is much more filigrane, spicy, fruity wine, with more acid than alcohol or tannin. If I would like to compare it to other varieties then I can say that it is like the pinot noir-kadarka-k\u00e9kfrankos style. Only few know fekete j\u00e1rdov\u00e1ny, even more most of them think, that it is only a fantasy name on the label. But no, this is the name of the variety.<\/p>\n The first vintage was 2009. It likes the colder years more, when fruitiness dominates in it. Weather strengthen the own character of the variety. In hotter years its spiciness is not so obvious, and then the characteristics of the wine region come into prominence.<\/p>\n We age it for 10-12 months (according to the vintage) in 2nd filled, big 300-500 liter size barrels. Our aim is, to keep its fruitiness, playfulness and that multicolor, vibrant spiciness why we really love this variety. So far we do not have too much bottles of it, so it can be purchased and tested in Vill\u00e1ny at us, in DiVino wine bars and in from our webshop.<\/p>\n Andrea Gere[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column offset=”vc_col-lg-offset-2 vc_col-lg-8 vc_col-md-offset-2 vc_col-md-8″][vc_column_text] In 2004 we got 7 ancient Hungarian varieties from the a Viticulture and Oenology Research Institute of the University of P\u00e9cs. These were: bakator, balaf\u00e1nt, purcsin, feketef\u00e1j\u00fa bajor, k\u00e9kbajor, cs\u00f3kasz\u0151l\u0151, and fekete j\u00e1rdov\u00e1ny. As an experiment first we planted 2-2 rows of each next to the main building of the…<\/p>\n","protected":false},"author":7,"featured_media":8773,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[43],"tags":[],"acf":[],"yoast_head":"\n