We cultivate grapes on 27 hectares of vineyards, with the majority located in the Egerszólát region. The largest contiguous area is the 16-hectare Szarvas Vineyard, which boasts a unique location and exceptional soil quality. For this reason, we have planted our winery’s most defining grape varieties here:

Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Alibernet, Pinot Noir, and Olaszrizling.

The aromatic Cserszegi Fűszeres grows on 1.8 hectares in the Paptető vineyard. In the Tóbérc Vineyard in Szólát, we have old Merlot and Blaufränkisch vines, as well as new experimental plantings of Viognier and Furmint—a long-held dream.

In the vineyard above the lake, the special microclimate occasionally enables the Furmint grapes to undergo noble rot (botrytization) in certain years. In the near future, a 7-hectare area in this vineyard will be planted with Olaszrizling, Sauvignon Blanc, Tramini, Pinot Gris, Chardonnay, and Kadarka.

On one of Eger’s most beautiful white wine-producing slopes, the Almagyar vineyard, 2.4 hectares are dedicated to Leányka.

Harvesting Practices
We harvest our white grapes at 6-8 tons per hectare and our red grapes at 4-5 tons per hectare, aiming for full ripeness. For specific varieties such as Hárslevelű and Turán, we seek overripe, shriveled, or botrytized grapes.

White Wine Production
After quick processing, the must is always settled and clarified. For fermentation, we use selected yeast strains. We appreciate fermenting and aging in oak barrels, but reductive wines are also an essential part of our portfolio.

Red Wine Production
Ripe or overripe grapes are fermented in traditional open vats. The must is hand-stirred and punched down. After fermentation, the must undergoes extended maceration for 4-6 weeks, during which malolactic fermentation often occurs. The free-run wine is drained separately, and the pressed wine is handled individually. The wines are aged in small oak barrels or barriques for 12-36 months.