Csókaszőlő is a rare, ancient Hungarian variety, which is experiencing a small revival. In addition to Bussay, there are just a handful of other producers who grow Csókaszőlő. The Bussay family fell in love with Csókaszőlő, even though it is very difficult to grow, due to its sensitivity to vine diseases. This wine was spontaneously fermented in an open tank. Two-thirds of it was aged for 10 months in a 1,000-litre used oak barrel, and the rest in stainless steel tanks. In the glass, this wine has a purple colour and aromas of violets, cherries and blood oranges. The palate is crisp, fresh and juicy. It has a nice spiciness, with flavours of blood orange and sour cherry. It can be enjoyed with spicy tomato-based dishes or with traditional Hungarian dishes spiced with paprika.
