Dr. László Bussay founded the Bussay Winery in the village of Csörnyeföld in Western Hungary in 1989. Today the winery is 5.5 hectares, and László’s daughter Dorottya is now the head winemaker. This red is 100% Csókaszőlő—an ancient Hungarian varietal that is rarely planted today—and is grown on a mixture of clay, sand, chalk, loess and gravel soils. Hand-harvested and destemmed, the grapes remain on the skins for around 14 days, are pressed vertically, spontaneously fermented with native yeasts in open vats, and manually punched down once a day. The wine is aged on its lees in large Hungarian oak barrels for about 7 months before bottling, unfined and unfiltered. The result is a medium-bodied, ruby-colored red with bright acidity, sour cherry and currant aromas, with forest berries, baking spice, and a hint of tobacco or smoke on the firm, dry finish. Pairs nicely with Sertésbörkölt, a traditional Hungarian pork stew, a nutty Comté cheese, or white mushroom risotto with shallots and chive.