Bencze Birtok
A brief history
We first visited Szent György-hegy in 2011, but we will never forget the moment. The untouched nature, the starry sky and the unique growing area have permanently tied us here.
We started growing grapes for our own pleasure, which has been driven ever since by the excitement of experimentation and the exploration of the potential hidden in the growing area. We are looking for a way to work as non-interventionally as possible, in the highest possible harmony with our most important collaborator, nature.
Like humans, the development of the immune system is of fundamental importance for grapes, as they are part of nature, and without the presence of other living beings and active soil life, their life is unsustainable in the long term. All our wines ferment spontaneously, with the help of local wild yeasts, which also decisively determines the self-expression ability of the growing area. In the cellar, we use only minimal amounts of sulfur and bentonite fining agents during winemaking. Our plans focus on discovering old Hungarian grape varieties and making natural wines and sparkling wines that reflect the character of the growing area.
We have transformed the summer houses that came to us with the vineyards into guesthouses, which await our guests who want to relax all year round. Our goal is to create a family agrotourism, where those who escape the noise of the city can not only relax, but also actively participate in a work process around the vineyard.
We started growing grapes for our own pleasure, which has been driven ever since by the excitement of experimentation and the exploration of the potential hidden in the growing area. We are looking for a way to work as non-interventionally as possible, in the highest possible harmony with our most important collaborator, nature.
Like humans, the development of the immune system is of fundamental importance for grapes, as they are part of nature, and without the presence of other living beings and active soil life, their life is unsustainable in the long term. All our wines ferment spontaneously, with the help of local wild yeasts, which also decisively determines the self-expression ability of the growing area. In the cellar, we use only minimal amounts of sulfur and bentonite fining agents during winemaking. Our plans focus on discovering old Hungarian grape varieties and making natural wines and sparkling wines that reflect the character of the growing area.
We have transformed the summer houses that came to us with the vineyards into guesthouses, which await our guests who want to relax all year round. Our goal is to create a family agrotourism, where those who escape the noise of the city can not only relax, but also actively participate in a work process around the vineyard.
