Csókaszőlő is an ancient native Hungarian variety rarely planted in Hungary today. The berries are almost black in color (like the Csóka bird the wine is named after), leading to a ruby-hued wine with ample spice and complexity. This version from Dorottya Bussay in Zala is medium-bodied and compelling. Cranberries and currants on the nose, with spicy wild cherry, cherry lozenges and a hint of smoke on the palate. Fermented spontaneously with native yeasts in open vats, and aged in 200, 500 and 1000 L Hungarian oak barrels for 7 months. Unfiltered, unfined and vegan. Certified organic since 2019.