Somlói

Styles

Principal grape varieties

Terroir

• Basalt inselberg: a mass of basalt that erupted as lava 4–5 million years ago; its minerals include feldspar, olivine, augite, and magnetite.
• Bedrock: Pannonian sediments (sand, gravel, clay) + bazalt + bazalttufa + mésztufa; soil type: barna erdőtalaj.
• The heat-retention of bazalt creates a uniquely favourable microclimate: vines grow without interruption even on north-facing slopes.
• Climate: well-balanced, with mild winters and moderate summers; an autumn Mediterranean anticyclone provides a long, sunny ripening period.
• Annual sunshine 1,950–2,000 hours, rainfall 650–700 mm; prevailing wind NW; low humidity, rare fog.

• According to an 1822 record, approximately 38 varieties were grown: Furmint, Juhfark, Piros and Kék Bakator – both white and red.
• After the political transition, forgotten autochthonous varieties were reintroduced to cultivation; low vine-training forms, maximum yield 100 hl/ha.

• Fresh, vibrant acidity forms the backbone of the wine; white-fleshed fruit notes in whites and orange wines, red-berry characters in rosés.
• Under the influence of bazaltos talaj, Nagy-Somlói wines are characterised by a gently saline, mineral flavour profile and a fine, lingering bitter finish.

• K, Mg, Ca and trace elements released from the bazalt impart a mineral character and a saline sensation to the wines.

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-A1376
• Official trade body site — Somlói Borvidék Hegyközsége (Somlói Borvidék Hegyközségi Tanácsa)