A wonderfully expressive orange wine that combines generosity with remarkable finesse. Aromas of orange peel, quince paste and blossom honey lead into layers of black tea, citrus marmalade and dried herbs. The palate is textured and savoury yet beautifully energetic, with gentle tannins, vibrant acidity and an effortless drinkability that belies its depth. Complex, characterful and astonishing value, this is a wine that comfortably punches well above its weight.

Winemaker | Oszkár Maurer

Region | Subotica, Serbia

Variety | Welschriesling , Bakator, Piros Magyarka, Riesling

Viticulture | Organic

Soil | Sand, Alluvial limestone, Clay

Altitude | 50 - 150 m

Age of the vines | 20- 113 years

Bottles made | 8000 bottles

Interesting Facts

Crazy Lud (named after the Hungarian folk tale character Lúdas Matyi, or "Goose Boy") is Oszkár's flagship field blend and perhaps the best introduction to his distinctive style of winemaking. The wine takes its name from the lake that borders the vineyards in northern Serbia, where many of the ancient, bush-trained vines are still worked by horse because the rows are too narrow for tractors. These old mixed vineyards are a living reminder of how the region was farmed generations ago.

Clay Instead of Wax

Oszkár's fascination with forgotten traditions extends even to the bottle. Rather than using plastic capsules, foil or artificial wax, each bottle is sealed with a layer of natural clay sourced from the vineyard. It's a small but fitting expression of his philosophy—bringing the vineyard right through to the finished bottle.

Opening it is straightforward: insert the corkscrew through the clay, pull the cork halfway, brush away any loose clay, then remove the cork completely and enjoy.

Vinification

The different varieties are harvested together from old field-blend vineyards before being destemmed and macerated on their skins for 7–10 days, building both texture and aromatic complexity. After pressing, fermentation takes place with indigenous yeasts before the wine matures for around 8–10 months in a combination of large old oak barrels and stainless steel tanks, preserving freshness while adding subtle complexity. The wine is bottled without fining or filtration and receives only a minimal addition of sulphur before release.