Cserhát zweigelt 2025
Singe vineyard - cserhát-tető (1981)
Harvest October 02., 4 weeks on skin, Basket press, aged in amphora (THAP) for 5 months, 302 bts.
Alc.: 14,76 % vol., Total acidity 7.2 g/l, PH: 3.32, reducing sugar 4.0 g/l, total dry extract 32.3 g/l, volatile acidity 0.66 g/l, total SO2: LOQ
Label: Artwork by Márk Martinecz. ceramic print on cotton rag paper, signed, numbered. Fixed with copper wire.
Kadarka 2024
Blend of different harvests (first half of September), 2-4 days on skin, Basket press, aged in amphora (Clayver), plastic tanks, demijohns for 10 months, 600 bts. produced.
Alc.: 12.08 % vol., Total acidity 6.3 g/l, PH: 3.34, reducing sugar 0.9 g/l, total dry extract 22.7 g/l, volatile acidity 0.69 g/l, total SO2: 7 mg/l
Label: natural gummed paper tape, designed, printed by the grower
Hagyományos kadarka 2025
Single vineyard - Baranya (cc. 1920)
Harvest August 22., 8 days on skin, Basket press, aged in amphora (THAP) for 4 months, 298 bts.
Alc.: 12.10 % vol., Total acidity 6.7 g/l, PH: 3.43, reducing sugar ö.9 g/l, total dry extract 29.0 g/l, volatile acidity 0.76 g/l, total SO2: LOQ
Label: Artwork by Márk Martinecz. ceramic print on cotton rag paper, signed, numbered. Fixed with copper wire.
Palánki Zweigelt 2024
Single vineyard - Palánki-hegy
Harvest September 16., 5 days skinkontact, aged in plastic tank for 7 months, 210 bts.
Alc.: 12.5 % vol., Total acidity 6.9 g/l, PH: 3.22, reducing sugar 0.5 g/l, total dry extract 29.6 g/l, volatile acidity 0.70 g/l, total SO2: LOQ
Label: natural gummed paper tape, designed, printed by the grower
MINI 2025
Single vineyard - Palánki-hegy (1989)
Blend of Tramini, Müller-Thurgau, Chasselas.
1 day on skin, Basket press, aged in amphora (Clayver) for 4 months, 320 bts.
Alc.: 13.38 % vol., Total acidity 6.0 g/l, PH: 3.35, reducing sugar 7.5 g/l, total dry extract 23.8 g/l, volatile acidity 0.79 g/l, total SO2: LOQ
Label: Handmade hemp paper by Orfű Paper Mill, designed, printed by the grower.
Kékfrankos 2024
Blend of different harvests from Palánki-hegy, Cserhát and Gyűszű plots. 10-14 days on skin. Basket press, aged in plastik tank for 14 months, then amphora (THAP) for 4 months, 420 bts.
Alc.: 14 % vol., Total acidity 6.1 g/l, PH: 3.43, reducing sugar 1.0 g/l, total dry extract 29.0 g/l, volatile acidity 0.55 g/l, total SO2: 12 mg/l
Label: natural gummed paper tape, designed, printed by the grower
Hand-pick at the absolute peak of ripeness
work is done by hand with minimal machinery. No pumps or forklifts. racking and moving is done by gravity or using buckets
Spontaneous fermentation, native yeasts, gentle destemming, basket pressing
Aging on fine lees with minimal intervention, mostly using amphoras, demijohns, lightweight tanks
Zero or minimal added sulfites, no fining, no filtration
Strict cellar hygiene is the best tool to keep the wines stable without intervention
Estate bottling, labels crafted by the grower from recycled materials, using natural glue or no glue
Total production 3,000 - 5,000 bottles per year, depending on the vintage