Variety
100% Kadarka, an autochthonous grape variety from the Pannonian Plain, from a vineyard over 100 years old
Category
Dry Wine
Vinification
Manual selection of grapes, followed by controlled fermentation
Maturation
Stainless steel tanks are utilised alongside new, naturally dried wooden barrels made from Slavonian oak
Recommended Serving Temperature
15 – 18 °C
Bottling
0,75 l
K55 Winery & Distillery is the custodian of Croatia's oldest remaining Kadarka vineyard, which dates back to the 1920s. Located on the Aljmaška mountain position in the Croatian Danube wine region, this vineyard preserves the last remaining vines of this historically significant variety, recognising its value and potential. The resulting ruby-coloured wine boasts a captivating aroma notable for its freshness and lightness. Characterised as medium-bodied, it presents rich aromas of berry fruit complemented by a peppermint aftertaste. This low-tannin wine exhibits softness and moderation, making it approachable and enjoyable for consumers.
The narrative surrounding Kadarka extends beyond mere wine; it encompasses elements of culture, music, and tradition. Franz Schubert, renowned as one of the most prominent composers in history, held Kadarka in high regard, referring to it as the "Nectar of Szekszárd." This esteemed wine inspired him for glorious Trout Quintet, a composition that embodies elegance and depth, just like Kadarka.
Franz Liszt, a prominent figure in musical history, deeply admired to Kadarka wine. He composed a piece entitled The Szekszárd Mass in tribute to the region. Notably, Liszt sent Kadarka to Pope Pius IX annually for personal reasons, a tradition that further enhanced the mystique and significance of this variety.
This wine, which once belonged to the nobility, specifically a count, several centuries ago, is characterised by its elegance, lightness, refinement, and moderate acidity. These attributes render it an enjoyable complement to various dishes, making it suitable for diverse social occasions. Kadarka wine pairs well with meat dishes, including pork steaks, veal chops, sausages, and beef with potatoes. Additionally, it complements richer, yet not overly spicy, preparations of duck or venison, often associated with traditional hunting cuisine.
Cheers!