Furmint, Olaszrizling and Chardonnay form the basis for the Optimum Acidum - fermented in large wooden barrels and then bottled with 10 grams of residual sugar and without sulphur. For this reason, this PetNat has only developed around 1.5 bar of pressure. On the nose, pineapple, citrus fruits, oxidised apple slices, malt (or marc), ethereal notes, smoky stone and a subtle veil of yeast. A very fine and beautiful perlage on the palate, then (slowly) a powerful acidity develops, which is slowed down somewhat by malt-cereal influences, with the lemon freshness flashing through again in between.

Lake Balaton, Hungary / Furmint, Olaszrizling + Chardonnay