Zala is a fairly unknown wine region—even within Hungary—since it is mainly hobby winemakers, and just a few commercial wineries. Among the commercial wineries, Bussay is the best-known, and produces the best quality wines. This bottle—a blend of Olaszrizling (50 percent), Pinot Gris (25 percent), and Riesling (25 percent)—nicely represents the regional style. It is named for the Mura river, which creates a triple border between Hungary, Slovenia, and Croatia. The soil here is a mixture of gravel, clay, and limestone, which are the sediments left by the river. This wine spontaneously fermented in 1,000 liter casks (made by a local cooper), and was kept on its lees for a few months before being racked to another 1,000 liter cask, where it aged for 10 more months before bottling. During the time spent on the lees, the wine was not pumped or stirred. In the glass, this wine shows a restrained and elegant fruit profile: ripe melons, nectarines, and acacia flowers. The balance on the palate is remarkable. The combination of the Pinot Gris next to the lees aging gives this wine a nice body and mouthfeel, without the need for oak influence. The Riesling component adds a fresh and crisp acidity, which balances the creamy body. Olaszrizling’s classic almond-like bitterness appears in a very soft and integrated way in the aftertaste. This is an incredibly food-friendly wine. Enjoy it with grilled white meats, vegetable-based dishes, spicy rice, or creamy dishes. This wine is both delicious and very versatile.