Káli

Styles

Principal grape varieties

Terroir

• The bedrock is composed of basalt, basanite, Permian red sandstone, mészkő, and a Pannonian–Pontian sand–clay marl series.
• Basanitic soil rich in olivine crystals: high magnesium and iron content, mineral-nutrient-rich, 'warm' skeletal soil with strong lithic influence.
• A mesoclimate situated at the convergence of Europe's three major climatic zones – kontinentális, atlanti, and mediterrán – with the influence of an autumnal Mediterranean anticyclone.
• Cool nocturnal forest air descending toward the Balaton ensures high acidity and intense aromatics even in grapes with elevated sugar levels.
• South-facing steep slopes and valleys open to the south yet sheltered to the north promote sugar accumulation; mist evaporating from damp meadows encourages botrytis cinerea.

• From 1752, a unified vineyard regulation was in place; in 1835 a dűlő classification was established – the volcanic slopes of the Káli-medence were placed in the first cadastral class.
• Traditional white varieties: Furmint (locally known as Sziget szőlő), Juhfark, and Bakator; in reds, Csókaszőlő and Pinot Noir.

• The wines are characterised by full body, fiery intensity, high glycerol, rounded acidity, and a persistent, fine minerality.
• Even in warm vintages, intense aromatics and fruitiness are retained, thanks to the nocturnal cooling effect of the surrounding forests.

• Vulkáni talaj imparts minerality, high acidity, and pronounced fruitiness even in warm vintages.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• National product specification (PDF) — agrarminiszterium
• eAmbrosia register (EU) — File number PDO-HU-A1505
• Official trade body site — Balaton-felvidéki Borvidék Hegyközségi Tanácsa