{"title":"Country Hungary","description":"","products":[{"product_id":"kolonia-52-lime-2024","title":"LIME 2024","description":"\u003cp\u003eVolcanic electricity. Citrus peel, wet stone, a spark of green apple.\nCrisp. Mineral. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLime is brand new — Kolonia 52's first-ever release of this cuvée. Riesling from their own Szent György-hegy vineyard meets Furmint from the volcanic slopes of Ság-hegy. Two grapes, two volcanoes, one wine. Direct pressed and co-fermented, it's the purest expression of what basalt does to white wine in the Balaton highlands.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFirst vintage of this cuvée. All grapes direct pressed, co-fermented, aged on lees in 500–600L big barrels + 300L amphora. Nothing added. Bottled by gravity.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394589696332,"sku":"SW-KOLONIA-52-LIME-2024","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_65236d80-5bad-4f63-91cb-1d0f27c441de.jpg?v=1783335400"},{"product_id":"kolonia-52-furmint-2023","title":"FURMINT 2023","description":"\u003cp\u003eSmoke and stone. Ripe apple, brioche, a mineral edge that won't quit.\nRacy. Smoky. Full of energy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFurmint on basalt is like Riesling on slate — it vibrates. Kolonia 52 sources from Ság-hegy, another volcanic hill in their region, and lets the grape do the talking. Direct pressed, slow fermented in a single 600L barrel, bottled by gravity with nothing added. This is the wine that proves Hungary's Furmint story extends far beyond Tokaj.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-harvested, direct pressed. Slow natural fermentation in 600L oak barrel for ~12 months. Bottled by gravity. No filtering, no fining, no additions.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590155084,"sku":"SW-KOLONIA-52-FURMINT-2023","price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_a72eb4c1-de95-4f83-bfa7-0d7dcf2ddcca.jpg?v=1783335473"},{"product_id":"kolonia-52-bleu-de-hongrie-2024","title":"BLEU DE HONGRIE 2024","description":"\u003cp\u003eDark fruit meets volcanic earth. Cherry, cranberry, black pepper, forest floor.\nDeep. Spiced. Contemplative.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe name is a poetic French translation of the grape: 'Hungarian Blue.' Kékfrankos is Blaufränkisch is Bleu de Hongrie — and at Kolonia 52, it shows what this grape can do on volcanic soil. Whole-cluster fermented, half foot-stomped, aged almost a year in a single 600L barrel. The dragon on the label references the local legend of Szent György-hegy — St. George's hill — where these vines grow. Each label is a linocut, printed on organic paper with soy ink.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole cluster, 50% foot-stomped. 10 days on skins in open vats. Pressed, aged 11 months in 600L neutral oak. Bottled by gravity. No additions, no SO2, no filter or fining.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590417228,"sku":"SW-KOLONIA-52-BLEU-DE-HONGRIE-2024","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5dadeaf8-572c-462d-a766-c15e6f3aa86b.jpg?v=1783335573"},{"product_id":"kolonia-52-cabernet-franc-2023","title":"CABERNET FRANC 2023","description":"\u003cp\u003eSmooth and spiced. Bell pepper, dark plum, a hint of tobacco leaf.\nSilky. Warm. Classically structured.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Cabernet Franc comes from Pécsely, a vineyard on the shores of Lake Balaton with limestone and sandstone soils — a completely different terroir from the basalt of their other wines. Organic grapes, bought from a trusted local grower. Semi-carbonic maceration gives it juice and lift, eleven months in big oak gives it backbone. This is Central European Cab Franc at its most honest.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFrom Sentio organic estate, Pécsely. Hand-destemmed into open fermentors, kept mostly whole. Partial intracellular fermentation (semi-carbonic). 10 days, gently pressed. 11 months in 400–500L big oak barrels. Nothing added.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590810444,"sku":"SW-KOLONIA-52-CABERNET-FRANC-2023","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_ecf3bf29-7e95-4ddd-ad4b-3b4a0295f532.jpg?v=1783335649"},{"product_id":"lime-2025","title":"LIME 2025","description":"\u003cp\u003ePale gold with a green flicker.\u003cbr\u003eLime zest, crushed stone, white blossom, a touch of orchard fruit.\u003cbr\u003eCrisp. Mineral. Electric.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLime returns for its second vintage, still built on the volcanic basalt of the Balaton highlands. This time the backbone is a 30% pour of 2024 Riesling — picked from Szent György-hegy, given a long, slow fermentation and an extra year in barrel to gather itself. Into that go the 2025 grapes: Furmint from the ancient slopes of Mount Somló, and more Riesling and Sauvignon Blanc from Szent György-hegy, each aged separately in its own vessel before the blend comes together.\u003c\/p\u003e\u003cp\u003eAnnamária Török and Attila Francisti farm three hectares here biodynamically, hand-harvesting every row and stepping back once fermentation starts — no pumps, no additions, just gravity doing the work from press to bottle. Lime is their clearest read of what basalt gives white wine: citrus-bright, stony, and wired with energy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eA blend led by 30% Riesling 2024 from Szent György-hegy, which saw a long fermentation and 18 months in barrel before blending. Joined by 2025 Furmint from Mount Somló and further Riesling and Sauvignon Blanc from Szent György-hegy, each direct pressed and aged separately on the lees in a mix of barrels and amphora. Racked and bottled by gravity, with nothing added — no fining, no filtration, no sulphur.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default","offer_id":58972047212876,"sku":"SW-KOLONIA-52-LIME-2025","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_65236d80-5bad-4f63-91cb-1d0f27c441de.jpg?v=1783335400"},{"product_id":"controlled-chaos-2025","title":"CONTROLLED CHAOS 2025","description":"\u003cp\u003ePale ruby, translucent and bright.\u003cbr\u003eRed cherry, wild strawberry, a whisper of rosehip and crushed stone.\u003cbr\u003eJuicy. Crunchy. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eControlled Chaos is Kolonia 52's shape-shifting cuvée — a red built differently every year, always from whatever two plots feel right together that vintage. For 2025 it's Pinot Noir from the volcanic slopes of Szent György-hegy meeting Pinot Gris from Mount Csobánc, picked at the end of August and fermented as one.\u003c\/p\u003e\u003cp\u003eThe whole-bunch Pinot Noir goes into fiberglass tanks, topped up with directly pressed Pinot Gris juice, and the two sit together on the skins for a week before the free-run wine moves into a 600-litre barrel and a 500-litre amphora for eight months. Annamária Török and Attila Francisti keep their hands off from there — no pump, no sulphur, gravity does the rest. The result is a red with a white wine's lift: pale, juicy, and built for drinking with a slight chill.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole-bunch Pinot Noir from Szent György-hegy and direct-pressed Pinot Gris from Mount Csobánc, both volcanic sites, harvested at the end of August. The Pinot Noir ferments in fiberglass tanks topped up with the Pinot Gris juice, macerating on the skins for seven days. The free-run wine is then racked to a 600-litre barrel and a 500-litre amphora, where it ages for eight months before bottling in May 2026. No fining, no filtration, no added sulphur.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default","offer_id":58972051079500,"sku":"SW-KOLONIA-52-CONTROLLED-CHAOS-2025","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f0973afc-967e-452a-b351-7e757a7f0de7.jpg?v=1790608895"},{"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-pl\/collections\/hungary.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}