Laci Jász founded the “Nagy Bajuszú Jász Laci Pincéje” (The Big Mustached Jász Laci’s Winery) in 2013 on Somló hill, an extinct volcanic butte in western Hungary. His two first wines were both unique skin contact styles: an orange wine and a síller (minimal skin contact red). Shortly thereafter, he completed degrees in winemaking and viticulture. His thesis was on low-sulfur winemaking and the Kartulian (Georgian) winemaking method. Now, he only makes wines that spend time on their skins (orange wines) in accordance with these ancient methods. He adds zero or very little sulfur in the cellar. “These wines can be divisive, but they are always exciting,” he says.
Eleven native varieties from the western side of Somló hill went into this orange wine. The grapes were spontaneously fermented and kept on the skins for four months. Exciting, complex aromas and flavors emerge from this blend, a feat that the individual varieties could not have accomplished alone. Herbal and mineral.