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Olaszrizling – Kolonics Winery

Károly Kolonics, the winemaker/owner of the Kolonics Winery names his barrels, and bottles the wines accordingly. “St. László” is the name of the barrel in which this wine was aged. It’s hard for us to keep up with all of the barrel-named wines that Kolonics produces, but this is exactly why we love his wines! They are truly unique. Kolonics can produce up to six different Olaszrizlings from the same vintage, each aged in a different style. He always produces the wines in a certain way—with six to 12 hours of skin contact before pressing, using only indigenous yeast, and a long oak aging. He uses mostly big barrels (1,000 or 1,500 liters) that are quite old, usually 10 to 20 years old. This Olaszrizling was aged in the St. Laszló—a 1,500-liter, steam-bent oak cask—for a year. The grapes are from the Ápátság vineyard, one of Somló’s premier vineyards, which has a perfect southern exposure. Kolonics’ wines are the perfect example of Somló’s volcanic terroir. Showing the region’s typical strong flavors, his wines are mineral, salty, intense, concentrated, rich, and tropical. Textbook Somló style. This Olaszrizling has aromas of dried sage, lavender, toast, and flint. On the palate, it is rich, intense, and ripe, with a distinct volcanic minerality. We are big fans of this new face of Olaszrizling. Enjoy it next to grilled vegetables, creamy pastas, and smoked meats.

3,990 Ft


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We try hard to keep product photos updated, but sometimes the vintage in the photo may not reflect the current vintage being sold. Please refer to the product description.

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*Prices shown include Hungarian VAT (27%). Final prices are calculated based on the VAT of your shipping country.

Somló is one of Hungary’s emblematic historical wine regions. Its unique, mineral-rich terroir, indigenous varieties and numerous small producers make it one of Hungary’s most exciting white-wine regions. Its wines have long been renowned thanks to their allegedly beneficial properties. They were sold in pharmacies to treat a variety of ailments, and their supposed ability to help conceive a male child gave them the nickname of ‘wedding night wine’.

Situated in northwestern Hungary to the north of the western reaches of Lake Balaton, Somló is one of the country’s smallest wine regions. One of the hill’s secret weapons is the black basalt bedrock which retains the heat of the day and radiates it back like a stove, keeping the vines warm on chillier days. The volcanic buttes are covered by sediment from the former Pannonian Sea (which once covered the area). Sand, gravel, and clay are mixed with basalt, basalt tuff, and calcareous tuff from the bedrock, which has been degraded into debris.

Most vineyard holdings in Somló are tiny, and many are owned by hobby winemakers. But the number of serious winemakers has grown considerably in recent years, and we are beginning to once again see why Somló wines were so famous historically.

Somló’s 507 hectares are dominated by white varieties, most notably Olaszrizling, Furmint, Juhfark, and Hárslevelű. Traditionally terroir had greater significance than the grape varieties, and Somló’s terroir is incredibly strong. The main attributes of a Somló wine are its characteristic salty minerality, high (often piercingly) acidity, and great age-worthiness. They are generally rather austere in their youth and need a few years to open, developing into complex wines with smoky, stony flavors, and sometimes a petrol-like intensity similar to Riesling. The wines are generally aged in large, old oak and often spend time on their lees, lending them a generous, creamy, full body.

Károly Kolonics’s family goes back several generations in the Somló area. He has a reverence to this terroir, which is evident in his textbook Somló style wines. They are rich, full-bodied, and waxy, perfectly reflecting Somló’s volcanic terroir with minerality, saltiness, and concentrated flavors. Kolonics grows Olaszrizling, Furmint, Juhfark, and Hárslevelű on 9 hectares of mostly in thick basalt crumble soil vineyards.

He is a traditional winemaker, and typically ferments his wines in oak, and then ages them for one to three years before bottling. He is serious about his unique aging methods. His wines are all named for the barrels in which they mature, so he can produce multiple versions of single varietal wines from the same vintage, each aged in a different oak or acacia barrel, resulting in different styles. A photograph of his great-grandfather, who emigrated to America before World War One, appears on all of his labels.

Country1-3 bottles 4-6 bottles7-12 bottles
Austria7,800 HUF8,300 HUF9,500 HUF
Belgium10,200 HUF10,500 HUF12,200 HUF
Bulgaria13,800 HUF14,500 HUF15,900 HUF
Croatia10,200 HUF10,500 HUF12,200 HUF
Czech Republic7,800 HUF8,300 HUF9,500 HUF
Denmark13,800 HUF14,500 HUF15,900 HUF
Estonia13,800 HUF14,500 HUF15,900 HUF
Finland19,900 HUF21,200 HUF23,800 HUF
France13,800 HUF14,500 HUF15,900 HUF
Germany7,800 HUF8,300 HUF9,500 HUF
Greece (mainland)19,900 HUF21,200 HUF23,800 HUF
Hungary (outside of Budapest)2,500 HUF3,500 HUF4,500 HUF
Hungary (Budapest)2,500 HUF3,500 HUFFree delivery for orders over 20,000 HUF
Ireland13,800 HUF14,500 HUF15,900 HUF
Italy13,800 HUF14,500 HUF15,900 HUF
Latvia13,800 HUF14,500 HUF15,900 HUF
Lithuania13,800 HUF14,500 HUF15,900 HUF
Luxembourg13,800 HUF14,500 HUF15,900 HUF
Netherlands10,200 HUF10,500 HUF12,200 HUF
Poland7,800 HUF8,300 HUF9,500 HUF
Portugal19,900 HUF21,200 HUF23,800 HUF
Romania10,200 HUF10,500 HUF12,200 HUF
Slovakia7,800 HUF8,300 HUF9,500 HUF
Slovenia10,200 HUF10,500 HUF12,200 HUF
Spain19,900 HUF21,200 HUF23,800 HUF
Sweden13,800 HUF14,500 HUF15,900 HUF
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