Signature 2007

Located in the heart of the Tokaj region, the Holdvölgy estate's Signature cuvée comes from the volcanic slopes of Mád, one of Hungary's most prestigious crus. This complex terroir, composed of rhyolitic tuffs and clay-limestone soils, gives the grapes a remarkable mineral expression. Benefiting from a microclimate with continental influences, with morning mists and sunny days, the vineyard favors the optimal development of noble rot. The gently sloping location and southern exposure give the berries a natural concentration, essential to the balance and structure of this exceptional cuvée.

The vinification of the Signature cuvée relies on a careful selection of berries, harvested by hand in several passes to capture their perfect ripeness. The botrytized bunches are then gently pressed, and fermentation is carried out slowly, at low temperature, in stainless steel vats and oak barrels to preserve the aromatic purity. This unique cuvée is in fact a blend of Aszú, Szamorodni and Essencia batches. Aging continues for 18 months in the estate's underground cellars, dug into the volcanic rock, providing ideal maturation conditions.

This wine reveals notes of roasted mango , dried chamomile , white peach , and quince paste , mixed with touches of beeswax , orange blossom , and flint . The palate is full and smooth, with a crystalline freshness that balances the wine's natural sugar. The silky texture stretches gracefully into a long, elegant finish, leaving an impression of purity and aromatic complexity.

Did you know?

With this cuvée, Holdvölgy claims a freedom of modern interpretation : Signature is a blend of selected berries, vinified gently, with a more creative and contemporary approach than the classic categories.

- Aszú → Botrytized grains added to the base must or wine (number of puttonyos).

- Szamorodni → Mixed harvest of partially botrytized bunches, vinified whole.

- Eszencia → Pure juice from the flow of Aszú grains, very concentrated, barely fermenting.

None of these techniques are used exclusively for Signature, which instead combines several types of berries at different stages of concentration.

It was the Romans who planted the first vines at a time when the Country was part of a region called Pannonia. It was at the dawn of the 18th century that Hungary, united with Austria, ensured the export of its most famous wine throughout Europe: Tokaj (from the Fürmint grape variety). As throughout Europe, in the 19th century, viticulture was destroyed by phylloxera. During the communist period, vineyards were managed in cooperatives which guaranteed a stable income for wine producers. Quite a few small winegrowers were unable to keep up with this growing economy, so the Hungarian vineyard was restructured, losing 30% of its surface area in the process. Nowadays, many family estates have emerged, some of which produce wines of incredible quality. As everywhere in Europe, viticulture is in decline as part of the European restructuring plan for the wine industry. Hungary, which is at the same latitude as Burgundy, has a continental climate with hot summers and cold winters. The rainfall is sufficient for non-irrigated viticulture and the soils are heterogeneous and of high quality depending on the region. With around a hundred indigenous and international grape varieties, the country has good varietal diversity. The fürmint and the hárslevelü from the Tokaj region, vinified dry and at the origin of the great sweet wines of Tokaj, are undoubtedly the best-known varieties today. The most widely planted grape variety is Olasrizling for whites and Kéfrankos for reds. International grape varieties, mainly Bordeaux grape varieties, flourish in particular in the south of the country where they produce high-class wines.