Growing Conditions
István founded his estate on the Szent György Hill in 2011, which reached its final size of 18 hectares by 2013. He has been working organically since the beginning, and since 2015, biodynamically on the entire area (Demeter certified), aiming to explore the old Hungarian grape varieties and the potential of the growing area.
Harvest
The grape varieties were picked separately in mid-September.
Winemaking
Kék Bakator is 50% whole-bunch pressed juice and 50% whole-bunch flottation, half of the Kékfrankos is fermented as whole-bunch pressed juice and the other half in whole bunches, Hajnos Kék is fermented in 50% crushed juice, 50% whole-bunch flottation, and Kadarka is fermented in 50% crushed juice, 40% hand-picked, 10% whole-bunch.
The grape varieties were fermented separately, and then the new wines were blended in November, which matured in 3 750L stone vessels without settling. Bottling on August 30, 2023, without filtration, clarification or addition of sulfur.