Our winery and vineyards are located on the southern slopes of Vinica
Sauvignon Blanc
2025
Sauvignon Blanc is divided into two large groups in the world, the less known French Old World style, and the fresh, crisp New World style that appeals to everyone, which has widely engraved itself in the hearts of wine consumers. In Vinica, on the volcanic subsoil covered by the Pannonian Sea, we evoke the crisp, fresh and vibrant character of Sauvignon Blanc, a little different every year, but the elderberry, green cut grass character represents a uniqueness. The vibrant acids keep its character fresh and tight, which holds the elderberry fruitiness in freshness.
Sauvignon Blanc 2025
dry
- Retail price with VAT: 15,00 €
- Limited edition: 2009 bottles
- Subsoil: Volcanic
- Vineyards: Hugyika
- Altitude of vineyards: Above sea level from 250 m to 320 m
- Age of vineyards: 60 years
- Grape per vine: 0,7 kg/vine
- Grape juice sugar level: 20,0 °NM
- Fermentation method: Natural yeast fermentation
- Style of wine: Reductive
- Alcohol: 12,50 %
- Total acidity: 6,77 g/l
- Extract: 20,1 g/l
- Residual sugar: 4 g/l
- Size: 0,75 L
Histamine – where does it come from? Where does it lead?
Histamine is produced in the grape skin, as a result of a reaction when the sun shines on the bunch and under the influence of UV radiation, the grape skin’s defenses are activated, which produce protein and histamine. It can be said that as the grapes ripen, more and more histamine accumulates in the skin. During the harvest, there is an opportunity to avoid the extraction of histamine. Unfortunately, in order to maximize juice extraction, most winemakers use an enzyme that dissolves the flesh of the grape and everything inside the skin. Therefore, wines made from such juce are high in histamine content and consuming them causes allergic symptoms for those sensitive to histamine. However, wines that have been kept on the grape skin for a long time, such as natural or Orange Wines, also have a high histamine content. We do not use enzymes during gravity grape processing, and we also leave them on the skin for 1 to 3 hours, then press them. Here we make a huge sacrifice, because without the use of enzymes we only extract 50%-55% of the grape must, which means 500-550 liters of must per 1 ton of grapes. So we lose 200-250 liters of must during processing, but we still get the most beautiful natural juce of the grape, which can be said to be histamine-free. We have all our wines tested in a laboratory for histamine content, and for many years now they have contained an immeasurably low amount in all of them. If you are sensitive to histamine, don’t be afraid, feel free to consume our wines.
Junibor - Association of young winemakers
It was founded with the aim of creating a community that ensures the professional development of the future generation of winemakers. The most important thing for us is to help each other and thus make better and better wines that are loved by consumers. In addition to our own learning and further development, it is not a secret that we also want to be able to appeal to our own generation in the matter of cultured wine consumption and wine culture, so we put a lot of emphasis on maintaining contact with young wine drinkers.
HONT - Regional product
We are growing the grape on the territory of the historic Hont county, which trademark ensures that the product is made only from grapes grown in the Hont county. We further tightened this regulation for ourselves, according to which we only work with grapes harvested from Vinica. This guarantees that you will get the best from the treasure of Hont county, from Vinica.
