Our vineyards are in the Tokaj Winer Region outside Sárospatak next to the tarn on Megyer Hill lies on the slopes of Kútpatka, Királyhegy, Megyer and Ciróka. We work on close to 9 hectares of land mostly with traditional varieties from Tokaj, i.e. furmint, yellow muscat and hárslevelű. We believe that slopes of different locations and soil structure present the colourfulness of the furmint, the kindness of the muscat and the spiciness of the hárslevelű to the lovers of wine by organic cultivation without chemicals or added substances. Handcraft does not only mean organic cultivation for us but careful attention to the vine, always keeping in mind that the quality of the wine is basically decided in the vineyard. In our low cordon cultivation we prune the vine stock back leaving only 10-12 buds on them. During our work over the year we keep pruning the bunches of grapes to reach only 6-7 bunches per vine stock at the time of harvest.


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.

Processes are adequately controlled by the use of stainless steel tanks. We take care of the wines according to their character and individual nature. The favourite for ladies, our particularly scented yellow muscat is produced by a reductive technology. Our slope-selected furmints are aged in an oxidative way, as usual in the Tokaj region in oak barrels. Our aszú wines are bottled after two years of ageing in oak barrels too.

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 through which wine lovers can feel the individual nature of our wines.

We like doing experiments but not only with wines. We have even made pálinka, stum honey and wine jam too.

Family heritage

The territories of the Harsányi Winery are found in the Eastern part of Tokaj-Hegyalja (Tokaj Foothills) right under one of the most beautiful hiking destinations, the tarn on Megyer Hill near Sárospatak.

The speciality of the land is that it has been owned by the same family for 163 years except for the Rákosi era. The estate called Rick cottage is indicated on tourist maps too. The core of the vine territory was purchased by Jakab Rick the great-great-grandfather of the current owner (Gábor Harsányi) in 1850 who was also the founder of the first pharmacy in Sárospatak. The farm started flourishing under Gusztáv Rick who was also a chemist and pharmacist. He was the permanent chemical expert and certifier of the wine contests organized on Tokaj-Hegyalja for years.

The real flourishing became complete during the time of the great-grandfather, Béla Rick who graduated in agriculture so he could develop and cultivate the vineyards of the Rick brothers called “Ciróka” at the highest standards of the times as an expert.

This was broken by World War II. followed by deportation and the confiscation of the entire land in the Rákosi era. The family winery was then taken up by Dr. Ádám Harsányi (grandson of Béla Rick) in the 1970s who was a physician in Budapest but his family traditions and his heart belonged to Sárospatak. During the compensation most of the original vineyards were transferred back to the possession of the family but the major goal was still to continue family traditions.

Gábor Harsányi took over the management of the winery in 2012 when his father got retired. Although he has a different profession like his ancestors, but the family land, the “Ciróka” still takes a central place in his life. He opened a new era in the history of the winery when he took over the land. Stepping out of the family business he expanded the size of land and changed to more modern viniculture and wine-making technologies. As a committed handcraft wine-maker his work combines tradition, modernism and expertise well.

Our slopes


Királyhegy is the oldest historic vineyard of Sárospatak. The south-eastern, cool slope is based on rhyolitic tuff although there are spots of andesite which is also very common in volcanic territories. The wines of the slope have a tense acidic character and beautifully developing, particularly rich minerality. Furmint and yellow muscat are grown in this territory on 20 to 30-year-old highly productive vine stocks.


It is an exceptionally well-positioned slope with excellent conditions to spoil wine lovers with outstanding quality wines. It is a very steep and high territory where the number of sunny hours is expressly favourable for the grapes due to the southern position of the slope. It is based on rhyolitic tuff, which is typical in the area with ferric oxide precipitations. The soil structure is compact and rocky. Wines made from the grapes harvested here have good acidic structure and higher alcohol content and are complex and rich due to the excellent position of the territory. We find furmint and scented hárslevelű in the territory. The vine stocks may be as old as 40 years.


The core of the vine territory, the heart of the land was purchased by Jakab Rick the great-great-grandfather of the current owner (Gábor Harsányi) in 1850. The land has been owned by the same family for 170 years except for the Rákosi era. The base rock of the slope is rhyolitic tuff covered with less rocky, argillaceous, thick and fat soil. Due to the special terroir and its favourable south-western position the wines from here are playful, fruity and light. Furmint, hárslevelű and yellow muscat give us excellent wines from here.


The history of Megyer hill or slope in Sárospatak reaches back to the Middle Ages. It is most probably named after the Hungarian Megyer tribe from the era of the Hungarian conquest. The steep, south-western slope is characterised by very varied soil structures and colourful composition. There are high amounts of clay and fine grains of kaoline which results in a porous structure on the rocky ground. The wines of the slope are heavy, rich and creamy. The 20 to 30-year old vine stocks give us furmint and hárslevelű.

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