With nearly 4 hectares of vineyards located in the Velence Hills, I have been passionately and dedicatedly managing my winery since the 1990s, based on the excellent grapes of this region. In my opinion, only careful viticulture and proper crop management can produce truly high-quality grape material worthy of the winery’s reputation.

Through continuous development of the vineyards and applying the latest winemaking methods and technologies, I aim to make the most of the terroir's potential and produce the best possible wines.

Since 2005, winemaking has become my full-time occupation, providing significant support for my family and motivating me further to pursue excellence.

At my winery, I produce wines using the most modern winemaking technologies. In addition to using acid-resistant steel tanks, oak barrels are also commonly employed, particularly where aging is essential.

Thus, certain wines, especially reds, undergo traditional fermentation and age in oak barrels, including barrique, sometimes for years. Over the years, the local characteristics have shaped the current, modern winemaking technology, which fully aligns with today's winemaking procedures while also taking local factors into account.

The foundation of this approach includes crushing and destemming, gentle pressing, must settling, cooled fermentation, and reductive aging. I ferment my white and rosé wines at a controlled temperature of 14-15°C to retain as many valuable flavors and aromas as possible in the final product.

The fate of the wine after fermentation depends on its intrinsic quality, with some undergoing reductive aging in tanks, while others are aged in classic oak barrels to ensure each batch reaches its highest quality.