Rozsa belongs to the Koppitsch estate's Fun Wines, a series built around capturing the feeling of a place rather than a single vineyard or grape. Rozsa unites all three soil types found around the family's hometown of Neusiedl am See: sand, gravel and clay, drawing fruit from four different sites, Prädium, Hutweide, Neuberg and Seefeld, across 2.5 hectares of vines planted between 1988 and 2003.

The blend leans on Rotburger, known internationally as Zweigelt, and Pinot Noir as its backbone, rounded out with small proportions of Blaufränkisch, St Laurent and Syrah. As with every Koppitsch cuvée, all the grapes are processed by hand in the family's own backyard. Whole bunches go straight into the old screw press with no additives and no temperature control at any stage. The juice is racked into stainless steel and fiberglass tanks before natural fermentation begins, and the five components mostly co-ferment together, resting on gross lees for six months without fining or filtration.

The result is a real glou-glou wine in the best sense, one built entirely around pleasure and thirst. Whether you drink it well chilled or barely cool, straight after opening or given a proper shake to wake up the lees, Rozsa delivers the same easy, joyful character every time. It pairs naturally with a light dinner, fresh seafood or a crisp summer salad, but honestly it needs no food at all. Just good company, some sunshine and time to enjoy it.