Káli

Styles

Principal grape varieties

Terroir

• The bedrock of the hills encircling the Káli basin is formed by basalt and basanite that erupted during the Triassic period, Permian red sandstone, and a Pannonian–Pontian series of sandy and clay-marl deposits.
• From the weathered products of the basaltic and basanitic bedrock — relatively rich in calcium, potassium, magnesium, iron, phosphorus, and meso- and micro-elements — soils and skeletal soils have formed that are exceptionally rich in mineral nutrients, have a high specific heat capacity, and are described geologically as having a warm rock-influence.
• On soils developed over basalt and basanitic bedrock it is traditional to grow grape varieties producing mainly white and rosé wines, while on the smaller areas of more calcareous soils, red-wine varieties are more commonly planted.
• The elevated features within the hill range include volcanically derived mountains such as Hegyestű (336 m), Csobánc-várhegy (375 m), and Bondoró (382 m), as well as mountains with a red sandstone and limestone base, such as Küszöborra (321 m) and Tó-hegy (362 m).
• The northern slopes of the hills are covered by forest, while south-facing slopes are occupied by vineyards, and the valleys open only to the south, towards Lake Balaton.

• By decree of the county authority, from as early as 1752 the wine-growing communities of the villages in this area operated under a uniform and strict vineyard code.
• In 1835, vineyard sites were classified according to the quality potential of the terroir and the unit price of the wines, and the south-facing volcanic slopes of the Káli and Tapolca basins were all placed in the first cadastral class.
• Until the mid-nineteenth century, the most widely planted white-wine varieties were Furmint (known locally by the synonym Sziget szőlő), Szagos sárfehér, Juhfark, and Bakator.
• From as early as 1870, Olaszrizling, Grüner Veltliner, Szürkebarát, and Kereklevelű spread rapidly, largely under the influence of merchants from Styria, Moravia, and western Hungary.

• The wines are characterised by full body, fiery strength (at least 12.5% alcohol by volume), high glycerol and residual sugar content, and a rounded, fine yet structured titratable acidity.
• Even in warm vintages the wines remain fruit-driven, displaying intense aromas and flavours that are further enhanced by additional favourable local characteristics imparted by the distinctive terroir.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Hungary

Sources

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