JÓZSEF KLING'S REPORT ON THE PREMIERE OF KÖVES 2022 IN GUSTO MAGAZINE

IN THIS WINE, ITALIAN RIZLING GOES TO HEAVEN

The other day in Budapest, at the Gerbeaud Café, Misi Figula presented the latest 2022 vintage of Köves to a narrow professional circle. 

We sang 2020 last year, and now we have tasted it again. Compared with our notes from that time, we are happy to report that all of the markers from two years ago fit. 

This is important if only because the question arose as to whether it is too early to release the 2022 on the market 

If you ask me, no.

The latest Köves is a direct and consistent continuation of the 2020 one. 

Aromas of ripe fruits, white flowers, herbs and herbs. Green is still a defining characteristic of the taste picture, which the Italian Riesling kept on its skin throughout the chilled fermentation brings to the marriage with furmint. 

The sip is creamy, elegant, full, extra wide, full of electric vibrations extracted from the skin of the Italian Riesling.

Italian Riesling goes to heaven in this wine. From the basic wine to the top, Misi has proven that it is possible to make competitive wines from Italian wines even at the international level.

The debut of Köves 2022 at the premiere was preceded by the parade of some vineyards (Öreghegy, Gella). All of them are proof that the breed is destined for much more than we can currently imagine.

The 2015 Gella also confirmed that it can withstand aging in the bottle. At the age of nine, she takes me down with her sumptuous elegance and sophisticated balance.

As for the '22 Köves, there is a subtle difference that compared to the 2020 (70-30%), the proportion of Italian Riesling-Furmint is 80-20%.

By the way, this ratio is a tribute to traditions. Misi told me that in the wine region in the past, the two varieties were planted, cultivated and finally harvested in a similar combination. 

Misi no longer lumps them together, because they behave very differently. 

Furmint must be pressed immediately after harvesting, soaking on the skin does not work because it becomes phenolic and sticky.

In contrast, the Italian is fermented on its skin for as long as you want, and because it is done at a low temperature, the color will not be orange either.

The 2022 Figula Köves will be available at Bortársaság from April.