Neszmély is a historic region, of which parts once belonged to the Esterházy family. Wines from this area were historically highly regarded, and were widely exported. They were easily transported due to their high acidity. But these days, the region is more known for its light white wines. The Turay family has a winemaking pedigree going back to the 17th century, when the family was granted nobility status by Emperor Lipót I. Fast forward to the Communist times, and just like everyone else in Hungary, their vineyards were nationalized. In 2002 the family again purchased their own vineyards in the Neszmély wine region, along with a centuries old cellar and press house that once belonged to the Capuchin order. The family has 2.4 hectares of vineyards on clay, marl, and limestone soils—producing about 4,000 bottles annually. Turay has been fully organic since 2018. Rozália is a rare variety, with only about two hectares planted in the whole country. It’s a Hungarian grape—a cross between Olaszrizling and Piros Tramini, which was created in 1980 by Károly Bakonyi. Bakonyi was a grape breeder, who a few decades earlier had also created the very successful Cserszegi Fűszeres variety (a crossing of Irsai Olivér and Piros Tramini). His wife’s name was Rozália. Rozália is a fairly late-ripening grape, which generally ripens in early October. It was only recognized as an official variety in 2002. It has thick, dark pink skin, and the round berries have thick flesh. This is a light-bodied and refreshing wine, with a gently perfumed nose. There’s a bit of almond character (from the Olaszrizling), and a bit of spiciness (from the Tramini). Even with its light body, it has a bit of tannin. It’s a citrusy wine, with lots of lovely lime flavor. This wine is a real rarity. Enjoy it with fried or salty foods, such as seafood or fried chicken.