A brief history
Staying true to nature is the core of our philosophy, both with regard to viniculture and in the process of making quality wine. We believe that Mother Nature has already figured out how to do things the best way, and it is possible for us humans to work in harmony with her. We do not trust the fancy “panaceas of winemaking”, however, we firmly believe that the grapevine will repay the care we invest in its cultivation, with the production of fine grapes. After several years of work, we have learned how to take good care of our vineyard, and decided that the organic (also called bio) agriculture method is the way that best suits our philosophy. In practice, this means that we do not use any insecticides, herbicides, and absorbable fungicides, instead we supply the grapevine with natural compounds that strengthen the immune system of the plant. It is hard work to stick to our beliefs, and the expenses pile up quicky, but we are convinced that the sensation of an outstanding bottle of wine is worth all the effort.
We continue to pursue the ideas of naturalness in the process of wine production. Only the finest grapes will be processed, which contain the necessary nutrients and yeasts that will enable us to produce wine without using additives or cultured yeasts. We use only natural ingredients, and we are continuously monitoring the unique attributes of grape varieties. Our wines only contain what the grapes, the terroir and the vintage have provided for us. The grapes are hand harvested and put into wooden crates, they are carefully selected and – in the case of red wines – the wine is fermented in vats for 10-20 days, while going through traditional Pigéage, after which it is drained into high quality Hungarian, American or French oak barrels.
