Szűcs - Somszög Hárslevelű 2021 (750mL)
Sale price
7.933 Ft
Unit price10.577 Ft per l
Prices include VAT.
Max. 12 per item. For larger orders, please email us at webshop@gravity.shop.
12 in stock
Flavor Profile
A delicate off-dry Hárslevelű from Szűcs Winery, harvested from the Somszög vineyard in Tállya. On the nose, honey, floral notes, and volcanic minerality shine, while the palate reveals ripe quince, pear, and peach. Smooth and full-bodied, with 13 g of residual sugar perfectly balanced by lively, fresh acidity.
Taste Notes
Quince
Yellow Peach
Minerality
PRODUCER INFORMATION
Producer: Szűcs Winery
Szűcs Winery is based in Tállya, in the western part of the Tokaj-Hegyalja wine region. Ferenc Szűcs (1969–2023) established the foundations of the winery in the early 2010s, when he acquired the first vineyards in the Bohomály vineyard near Tállya. The first wines were produced in 2012.
Today, the winery cultivates seven hectares of organically certified vineyards, located in historic first-class vineyard sites. Work in the vineyards is carried out with a gentle, organic approach, with a strong emphasis on producing healthy, high-quality grapes. The vines are tended largely by hand and yields are kept deliberately low.
In the cellar, the same philosophy of minimal intervention continues. The wines are fermented without the use of cultured yeast, enzymes, or other additives. After fermentation in stainless steel tanks, they are matured in oak barrels or, in some cases, ceramic eggs, allowing the wines to develop naturally while preserving the character of their vineyards.
Today, the winery cultivates seven hectares of organically certified vineyards, located in historic first-class vineyard sites. Work in the vineyards is carried out with a gentle, organic approach, with a strong emphasis on producing healthy, high-quality grapes. The vines are tended largely by hand and yields are kept deliberately low.
In the cellar, the same philosophy of minimal intervention continues. The wines are fermented without the use of cultured yeast, enzymes, or other additives. After fermentation in stainless steel tanks, they are matured in oak barrels or, in some cases, ceramic eggs, allowing the wines to develop naturally while preserving the character of their vineyards.
