Kövecs is the name of the Bussay family’s best vineyard parcel, where they solely plant white varieties. The soil here is mostly gravel and clay, and is strongly influenced by sediment from the nearby Mura river. Olaszrizling is relatively easy to grow, not too sensitive to vine diseases, and produces wines with a balanced acidity that can be enjoyed fairly young. For these reasons, it was Hungary’s most planted white grape variety until very recently. It is also an important variety all over Central and Eastern Europe, and is found under different names— Welschriesling in Austria, Laski Rizling in Slovenia, and Grasevina in Croatia (where the grape probably originated). It’s no wonder that Olaszrizling does so well in the Zala region—it is surrounded by other fantastic Olaszrizling producing areas—Styria, Austria and the Prekmurje area of Slovenia are both known for their crisps Olaszrizling. This wine was spontaneously fermented in 1,000 liter previously-used oak casks. It spent five months aging on its lees, which gave it a creamy texture and fresh pastry-like aromas (like fresh baked croissants and crackers). There are also lovely rich and ripe aromas of peaches and pears. This wine has a balanced acidity, and a long aftertaste. It is a really good example of the type of high-quality wine that can be produced from the Olaszrizling grape. This wine would be delicious paired with grilled fish, smoked fish, fried chicken, or cheesy pasta dishes.