This textured, soulful white hails from Tokaj’s renowned Lapis vineyard—a high, breezy haven where Botrytis barely hits, despite the vineyard’s proximity to the humid Bodrog River. This small, 0.7-hectare plot sits 155m above the valley floor, rooted in a dramatic mix of rhyolite, brown clay, and tufa—giving the wine its firm spine and unmistakeable minerality.
The Furmint grapes receive a short 5–6 hour maceration before being aged for six months in Hungarian Szerednyei oak barrels (about 220 L). The wine is fermented with native yeasts, bottle-conditioned, and arrives with just a hint of residual sugar (7.8 g/L), perfectly balanced by a racy acidity (7 g/L) .
In the glass, “Lapis” brings creamy texture without heaviness—imagine honeyed stone fruit rolled in spice, balancing juicy acidity with a saline minerality that keeps things fresh and lively. It’s the perfect match for poultry, lean white meats, and richer seafood fare.
This textured, soulful white hails from Tokaj’s renowned Lapis vineyard—a high, breezy haven where Botrytis barely hits, despite the vineyard’s proximity to the humid Bodrog River. This small, 0.7-hectare plot sits 155m above the valley floor, rooted in a dramatic mix of rhyolite, brown clay, and tufa—giving the wine its firm spine and unmistakeable minerality.
The Furmint grapes receive a short 5–6 hour maceration before being aged for six months in Hungarian Szerednyei oak barrels (about 220 L). The wine is fermented with native yeasts, bottle-conditioned, and arrives with just a hint of residual sugar (7.8 g/L), perfectly balanced by a racy acidity (7 g/L) .
In the glass, “Lapis” brings creamy texture without heaviness—imagine honeyed stone fruit rolled in spice, balancing juicy acidity with a saline minerality that keeps things fresh and lively. It’s the perfect match for poultry, lean white meats, and richer seafood fare.
