This wine is part of Bussay’s ‘Mura’ series (there are also white and rosé versions), named after the Mura River, which forms a triple border between Hungary, Slovenia and Croatia. The soil here is a mixture of gravel, clay and limestone, the sediments left behind by the river. The wine is a blend of Risling and Olaszrizling. It was fermented spontaneously and aged for 10 months in Hungarian wood with constant contact with the lees. Ripe fruit and floral aromas are supported by a nice mineral touch. It is a great wine for creamy pasta dishes, seafood and salty hard cheeses.
