Certainly their are few people with such an intriguing story as Ádám and Júliá. Both now studying for various Phd's. They met at Júliá's fathers winery, the infamous Imre Kaló. Here Ádám has been working with Imre for several years now, very much as his right hand man. To explain these wines a little needs to be said about their benefactor.

Imre Kaló was originally, in the tie of soviet occupied Hungary, a forester. It was his job to make sure the plants and animals were in balance. This gave him a great understanding of his beloved region of Eger. In 1987 Imre had a revelation, from this is decided that his future was in making wine. HIs methods are atypical, to say the least. On average each vine has half a kilo of fruit. So around half of what the highest quality vineyards in the world will have on their vines, some have even been know to have but grape bunch on them. The grapes are picked at varying stages of the season. With a special place being found for the botrytis red fruit.

In the winery ferments are either, wood, plastic or cement and skin maceration on all wines, whites and reds can be anything up to 100 days. From their they spend between 3 and 7 years in old Hungarian barrels. Each barrel in the cellar has no point of reference but out of the 200 odd barrels, he knows each and every wine, when it was picked and depending how long it has been in barrel, the exact bottling date. Truly an individual and his wines are most certainly some of the most exciting in Europe, for diversity. they are only sold cellar door and non have labels. You are told what they are when you purchase them. In the winery, John pointed to a stack of around 500 bottles and asked what they were. Imre's reply was simple, their are 12 different wines there and I know what they are. A hugely kind man wit ha very giving personality. He still hunts, we ate a delicious boar, from an animal that was killed two days prior. He is most certainly a great point of inspiration for the young couple.

With what they have learnt from Imre, Ádám and Júliá's wines spend a long amount of time fermenting on the skins and some see very extensive barrel ageing. With a total of 4000 bottles produced annually from them, these wines are quite scarce and and our allocation is quite small. Particular and diverse, in many cases you have not tasted a grape variety like what you will find in their bottles before.