We accept the character of the vintage because we believe we do not achieve our goal if we work against nature. Some vintages are more favourable for making dry wines, others for sweet wines.

We follow the characteristics of individual vineyards with great attention to get to know the characters of the grape varieties and so we often bottle our wines as single-vineyard wines.

Most of our wines are fermented and aged in barrels because it’s important that they be able to breathe but that we avoid the new barrel character being too strong. Thus, the taste of the barrel accompanies the wine rather than dominating it.

We use smaller barrels so we can work with each lot individually and we are not forced to blend.

We allow space for spontaneous fermentation for the local characteristics to present themselves.

We press the healthy bunches directly. After settling we put the “must” into 2.2 and 5 hl barrels in the cellar.

The “must” ferments spontaneously. We generally leave the wine to mature in the barrel for 5 months.

Depending on their concentration, the botrytised and semi-botrytised bunches are either pressed directly (late harvest wines) or macerated for a night after destemming before pressing the next day (Szamorodni wines).

Late harvest wines are aged for around 5 months Szamorodni for around 2 years.

The individually picked aszú berries are kept in vats for a couple of weeks until we have harvested the grapes for the base must in which we macerate them for around 2 days. Then we press the plump aszú berries to create Aszú wine which ferments in the barrel and ages for 2-2.5 years.

Blending is of key importance, as our wines are initially several lots in different barrels. The aim during the blending is to create the very best.

We always strive to highlight each wine’s uniqueness which is ensured by the place its elegance and its length. It is essential that the wine is good to drink and is in beautiful balance.