Handcraft is not only present in the vineyard. The endeavour for being natural is our most important principle in the cellar too, completed with the combination of traditions and modern approaches.
We take care of our wines according to their character and individual nature. The processes for our fresh youthful style of wines are adequately controlled by the use of stainless-steel tanks for example the wildly popular and particularly scented Muscat is produced by reductive technology. Our single vineyard furmints are aged in Hungarian Zemplén oak barrels for usually 4-8 months as it’s body, mineral flavour concentration and outstanding acidity interacts extremely well with barrel ageing. Our aszú wines spend a minimum of two years in oak barrels before bottling as it is not only a tradition, but also now part of Tokaj-Hegyalja (Tokaj Foothills) PDO’s regulation.
We produce approximately 180-190 hectolitres of wine per year. We make wines which can show the diversity of our region, the character of our terroir and the traditions of our land, however we also believe in progression and sustainability. Today, more than 70% of our production goes under organic viticultural approach.