All of winemaker Károly Kolonicss wines are made the same way. There is skin contact for between six and 12 hours before pressing, and the wine is fermented in old barrels with wild yeast. Interestingly, all of his wines taste very different from each other. But they are all classic textbook Somló style wines, showing off the region’s strong volcanic soil. This Hárslevelű shows the variety’s classic white flower aromas, next to a strong minerality, high acidity, and a medium body. If you have never tasted a volcanic wine from Somló, this is a perfect place to start.