Keknyelu is Badacsony wine region’s emblematic variety. This grape is famous for producing extremly low yields and for needing to be planted next to another grape variety that would give some polen to its no-polen-producing flowers in order to produce some fruit. Peter Vali harvested the grapes for this wine in diferent dates to have every maturity level possible. The wine fermented spontaniously in both oak barrels and stainless steel tanks. Austere, crisp and very volcanic, Peter recommends to enjoy this wine next to white fish, cabbage-based dishes and grilled pork.Kéknyelű is the Badacsony region’s emblematic variety. This grape is known for producing extremely low yields. It is unique because it needs another variety—which is often Budai Zöld—to help with its fertilization, since it only has female flowers and relies on the wind for pollination. Kéknyelű has historically been a revered variety, but fell from grace during Communist times when emphasis switched to quantity and mass production, and away from quality. Péter Váli harvested the grapes for this wine on different dates in order to have a mix of grapes of every maturity level possible. The wine fermented spontaneously in both oak barrels and stainless steel tanks. This is an austere, crisp, and very volcanic wine. Kéknyelű’s high acidity, relative neutrality and serious extract make it a good translator of terroir. It‘s a true ’terroir wine’. Winemaker Péter Váli recommends enjoying this wine with fish, cabbage-based dishes, and grilled pork. It’s also a great match for fresh goat’s cheese.