I had many ideas for possible career paths, including the pursuit of UFO studies (at that time I had not yet found my true calling, but my best friend, Ágika and I used to love sitting in our makeshift tractor tire spacecraft, observing “suspicious activities”). I remember wanting to be an ornithologist, a biologist, or a forest warden, but never did it cross my mind that I would one day become a horticulturist or winemaker. I had not even harvested grapes before my internship years at the university.
I cannot recall what it was exactly that brought about my interest in wine making, but I distinctly remember an in-class essay I had to write in 10th grade titled: What Would I Be? I wrote that I would be a grape, and that I’d give my life for good wine. My dad saved it, and it’s still there today, in my grandparents’ restored cabinet.
We farm our vineyards organically – going to be certified from the 2019 vintage on – on only a little less than 3 hectares. The majority of the 40 – 60-years old vines are of the Királyleányka variety, together with some Rhine Riesling, Furmint and Hárslevelű.
Winemaking: Half destemmed, direct press into 400L clayver amphora, half macerated in an open vat, basket press into 400L clayver amphora.
-From the producer