Author: Kristian Kielmayer, Ágnes Herczeg
This is a resistant hybrid created in 1957 by Dr József Csizmazia Darab and László Bereznai by crossing Muscat Ottonel and Seyve Villard. Its original name was Egri Csillagok 40. It gained state certification in 2009 and was then renamed Aletta. János Csere Apáczai’s Dutch wife was called Aletta van der Maet. Its breeder, József Csizmazia, had read about Aletta in a work about the poet’s life and named the variety after her out of respect for the poet’s wife
It has medium-sized, broad, jagged, smooth, strongly textured, deep green leaves. It has medium-sized, winged, extremely loose clusters and small, thin-skinned, juicy Muscat-like berries. It has a short growing season, matures early and is extremely resistant to fungal diseases.
There has been a great deal of interest in the variety in Hungary in recent years and it is now cultivated on 2,000 hectares, and only in the Danube wine region. Within this, almost every tenth vine in the Kunság wine district is Aletta, while it is also cultivated on 63 hectares in the Hajós-Baja wine district.
The Danube region is characterised by a continental climate with occasional extremes, high temperatures, relatively low rainfall and, in some cases, frost, which may cause difficulties. The basically sandy soil gives rise to light, fresh wines. Aromatic varieties, including Aletta, are characterised by pronounced, delicate perfume.
The variety is generally used to make light, fresh, aromatic white wines. It has relatively good acidity and if the grapes are not too ripe, then this can be well retained in the wine. It is an aromatic variety with Muscat-like notes reminiscent of grape blossom and crunchy grapes. Thanks to its fragrance and freshness, it is often used in blends. This results in simple, easy-drinking wines that should be consumed while young. It is rare to come across a PDO wine or a monovarietal wine.
Aletta grape bunch and leaf
Aletta produces a distinctively light, fresh and aromatic wine that is typically popular with consumers during the warm, sunny months, i.e. from early spring to late autumn. Wine from the variety is basically aromatic, rich in Muscat notes and light-bodied. So, it works well with neutral, light flavours, although it is also very pleasant and refreshing when drunk on its own. Choose the latest vintage and consume as soon as possible to enjoy its crisp dry style at its best. Always store in a stool place, away from light and heat, to best preserve its fragile aromas. Serve it straight from the fridge at about 8-10°C in a tulip-shaped white wine glass.
Ingredints that best match the flavour and texture of wines made from Aletta include lettuce, fennel, citrus fruit, grapes, apples, pears, fresh, light curd cheese, chicken and non-oily white fish. It would, for example, work perfectly with an orange and fennel salad with grilled or steamed chicken breast, or perhaps with some gomolya cheese as nibbles. Its aromatic notes mean it would pair well with fragrant, delicately spiced chicken or fish dishes, especially if you serve them with plain basmati rice. However, be careful with rich sauces and juices as they might overpower the wine.
