{"title":"Producer Péter Nagyváradi","description":null,"products":[{"product_id":"peter-nagyvaradi-petillant-naturel-nv","title":"PET NAT","description":"\u003cp\u003ePale straw with a fine, lively mousse.\u003cbr\u003eGreen apple, citrus peel, white flowers, a touch of brioche from the lees.\u003cbr\u003eCrisp. Nearly dry. Bright.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003ePéter Nagyváradi's only sparkling wine is the one without a vintage on the label. Furmint and Chardonnay, the two white grapes he knows best on Lake Balaton's northern shore, go into bottle while still fermenting, with 16 grams of sugar left in the juice. The yeast finishes the job under the cap: that sugar turns into alcohol and about 4 bar of natural pressure, and the wine comes out nearly dry. After six months on its lees in the bottle, every bottle is disgorged to clear the sediment.\u003c\/p\u003e\u003cp\u003ePéter came to Balaton in 2018 after harvests in New Zealand and Chile, and started out by reviving neglected old vines on weekends. His cellar in Balatonfüred works without shortcuts: native yeasts, nothing fined, nothing filtered. This is the bottle to open first — crisp, clean-edged, and gone before you notice.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFurmint and Chardonnay from the Balaton highlands, picked by hand and pressed as whole clusters. The juice ferments spontaneously and is bottled before fermentation is complete, carrying 16 grams per litre of residual sugar. Fermentation finishes in the bottle — méthode ancestrale — building around 4 bar of pressure and leaving the wine nearly dry. It rests on its lees for six months and is then disgorged. No fining, no filtration.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552566378828,"sku":"SW-HU-NAGY-PETN-NV","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/111111111_bc7e97bc-b59d-4895-ba95-56f47c137110.jpg?v=1793044996"},{"product_id":"peter-nagyvaradi-karbon-2024","title":"KARBON 2024","description":"\u003cp\u003eRuby with a violet rim, light enough to read through.\u003cbr\u003eFresh red fruit, crushed cherry, a darker stony streak.\u003cbr\u003eJuicy. Light-footed. Chillable.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKarbon is Péter Nagyváradi's answer to the question of how light Kékfrankos can be. The grapes come from organically farmed parcels on the northern shore of Lake Balaton, where limestone lies over the sediment of an ancient inland sea. Part of the harvest goes straight into the press as whole bunches. The rest ferments as intact clusters, from the inside out — the carbonic method the name points to.\u003c\/p\u003e\u003cp\u003ePéter grew up near Villány, the son of a geologist, which shows in how closely he reads the ground under his vines. He worked harvests in Hungary, New Zealand and Chile before settling at Balaton in 2018, where he began by reviving a neglected parcel of old bush vines on weekends. In 2022 he rented his own cellar in Balatonfüred.\u003c\/p\u003e\u003cp\u003eThe result is Kékfrankos that runs instead of sitting heavy: bright red fruit up front, something darker and mineral underneath. Pour it cool.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKékfrankos from 10 to 15-year-old organic vines in Monoszló and Pécsely, on limestone and Pannonian sea sediment, picked by hand. Part of the fruit is pressed directly as whole bunches, the rest macerates carbonically as intact clusters for around twelve days. Fermentation runs on native yeasts in used barrels, where the wine stays on its lees for eleven months. Racked once and bottled unfined and unfiltered, with only a minimal dose of sulphur at bottling.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552597868876,"sku":"SW-HU-NAGY-KARB-24","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/111111111_7c0f9a08-2368-480b-9936-eafe93a2319c.jpg?v=1793044870"},{"product_id":"peter-nagyvaradi-perm-2025","title":"PERM 2025","description":"\u003cp\u003ePale gold, slightly hazy.\u003cbr\u003eRipe pear, citrus, crushed stone, a smoky hint of the soil.\u003cbr\u003eCreamy. Saline. Juicy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003ePerm takes its name from the Permian, the geological age of the soils its Chardonnay grows on — sandy limestone around the village of Pécsely, a few kilometres back from Lake Balaton. The grapes come from an organic grower Péter Nagyváradi trusts, which makes Perm one of his entry-level wines and the easiest way into his cellar.\u003c\/p\u003e\u003cp\u003e2025 is a new vintage in the same style Péter set with the earlier ones: whole clusters into the press, fermentation in old barrels, a long rest on the lees, and nothing taken out at the end.\u003c\/p\u003e\u003cp\u003eA geologist's son who grew up near Villány, Péter went looking for something looser — in New Zealand, in Chile, and eventually in natural wine. Perm sits right between the two: a Chardonnay with real precision, and enough juice to finish the bottle without thinking about it.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOrganic Chardonnay from a grower in Pécsely, on sandy limestone soils, harvested by hand. The whole clusters are pressed directly, and the juice ferments spontaneously in used barrels of 228 to 500 litres. The wine then stays on its fermentation lees until bottling and is racked only once. No fining, no filtration, and only a light touch of sulphur at bottling.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552610419020,"sku":"SW-HU-NAGY-PERM-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/11111111111.jpg?v=1793045118"},{"product_id":"peter-nagyvaradi-roza-2025","title":"RÓZA 2025","description":"\u003cp\u003ePale cherry pink, bright and clear.\u003cbr\u003eFresh raspberry, wild strawberry, sour cherry, a twist of citrus.\u003cbr\u003eWeightless. Juicy. Built for thirst.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRóza is Kékfrankos made pale and light — the most easygoing bottle in Péter Nagyváradi's cellar. The grape is usually asked to be dark and structured. Here it gets to be fresh fruit and little else: raspberry, cherry, a flick of citrus, and just enough grip from the skins to keep it from being only juice.\u003c\/p\u003e\u003cp\u003ePéter works about two hectares on Lake Balaton's northern shore, spread over small parcels on limestone and volcanic ground, and buys organic fruit from neighbouring growers for his entry wines. Everything goes through the same quiet routine in his Balatonfüred cellar: used barrels, native yeasts, one racking, no fining, no filtration.\u003c\/p\u003e\u003cp\u003ePour it cold, in the afternoon, and let it go.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKékfrankos from organic vineyards near Lake Balaton, picked by hand. The wine ferments spontaneously in used barrels of 228 to 500 litres and stays on its fermentation lees until bottling, like every wine in Péter's cellar. Racked once, bottled without fining or filtration, with only a minimal amount of sulphur.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552646791500,"sku":"SW-HU-NAGY-ROZA-25","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/1111111.jpg?v=1793045283"},{"product_id":"peter-nagyvaradi-furmint-2024","title":"FURMINT 2024","description":"\u003cp\u003ePale gold with a green edge.\u003cbr\u003eLime zest, green apple, ripe pear, lemon balm, wet stone.\u003cbr\u003eTaut. Saline. Full of energy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFurmint is the grape most people know from Tokaj, in Hungary's far north-east. Péter Nagyváradi grows it on the other side of the country, on his own 0.8-hectare plot in Monoszló, on the northern shore of Lake Balaton, where the vines stand on limestone and basalt next to his Kékfrankos. It is the most energetic white in his cellar, finer and more balanced than Perm, with a long, stony finish.\u003c\/p\u003e\u003cp\u003ePéter came to Balaton in 2018, after harvests in Hungary, New Zealand and Chile, and started by bringing a neglected parcel of old bush vines back to life on weekends. Today his family winery farms two hectares across five plots, organically, and keeps the cellar simple: an old basket press, native yeasts, used barrels, and time.\u003c\/p\u003e\u003cp\u003eOnly 30 bottles of this vintage came to us. Open one with food and give it a few minutes in the glass.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFurmint from Péter's own vines in Monoszló, on limestone and basalt, harvested by hand. Whole bunches go straight into a basket press, and the juice ferments on native yeasts in barrels of 225 to 500 litres, where it also goes through malolactic fermentation on its own. The wine rests on its lees for eleven months and is bottled without fining, filtration or added sulphur.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552670875980,"sku":"SW-HU-NAGY-FURM-24","price":27.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/111111111.jpg?v=1793044726"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/peter-nagyvaradi.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}