Ágnes Szöllősi about Cserszegi fűszeres

Ágnes Szöllősi, owner of Szöllősi Estate is talking about Cserszegi fűszeres.

“We have been cultivating Cserszegi fűszeres from the beginning. Now we have an ancient vineyard in 1,5 hectar planted in 1987. Our new vineyard in 2 hectars was planted the previous year with Guyot training – system. Because of the intensive cultivation and pruning system we control the yields of the vines, the ideal yield is between 50-70 quintal per hectar. The variety is very sensitive to being overloaded. Beeing cultivated in good water supply and less compact soil is very important to the variety. In dry soil the loadig of the variety is reducing and the harvest is going to be parched.

It prefers loess and carbonate soils, where it gives  its real aroma and acidity, and crop with a good yield. As it is winter hardiness, the frost doesn’t damage the grape either in the year before, or in this year. It is resistent to fungus and rot  which increases its safe cultivation.

Regarding its inner values it is richer than an Irsai since it ripens in the first part of September. In 2016 we managed to keep it longer on the vine so we harvested with 20-22 sugar degree of the must so the content of the sugar free extract was also high: 25,3 gramm/litre.

First of all we need totally healthy grapes so we do the harvest by hand. We soak the fruit for 3-4 hours in the tank, during this period the aromas  release.

I think the world market should be presented a slightly more substantial Cserszegi. With its beautiful Muscat aromas with a touch of spiciness, high extract and taut acids. In Hungary very fragrant, light and fresh Cserszegi wines are preferred.”