The quality of wine is determined by the quality of grapes

Our vineyards located at the volcanic hills of the Balaton region, therefore the soil is mainly composed of Pannonian clay, Pannonian sand and yellow soil, but volcanic debris and detritus can be found in most places which enable the mineral taste of the wines typical to this region. We try to use as little chemicals as possible in the vineyards. We haven't used any pest or weed control methods, but we did use spraying to avoid fungus - which was very much needed given this year's extreme weather conditions.

Currently our estate stretches on 6,5 hectares on the borders of Káptalantóti and Gyulakeszi (predominantly vineyards):

Sabar vineyard (at the western foothills of the Sabar Hill): 1,9 hectares Welschriesling
Sabar vineyard (Sabar Hill): 0,6 hectares Cabernet franc
Sabar vineyard (Sabar Hill): 0,9 hectares Blaufränkisch (planned planting in 2017)
Southern slope of Bács Hill: 0,8 hectares Rhine riesling

We also buy grapes from the best areas of the region for many years: Rhine Riesling from Badacsony Hill, Pinot Gris from Olad Hill of Badacsonyörs, Welschriesling and Blaufränkisch from Bács Hill, Kéknyelű from the foothills of Csobánc Hill.










Wine's route from grape to glass

We use simple technology in winemaking with the least possible intervention. The grapes are pressed gently, and the must goes into steel tanks. Reductive wines are fermented and kept in chilled steel tanks, other wines goes to oak casks in a few days, where the fermentation takes place. For white wines we typically use 500 liter Hungarian oak barrels (Ézsiás and Trust) and also Austrian (Stockinger), and French (Boutes) as well. In Hungarian oak more characteristic wines are produced, while in Austrian more sophisticated ones. For red wines we use 225-liter French Vicard and Austrian Stockinger barrels. During aging, we are committed to minimize the wood effect in the wines, not hiding the fruitiness of the wine, but further enriching it.