Today’s gold standards, rules now written in stone, all started out at one point as an experiment. Passionate, brave people’s most creative ideas were gradually transformed into common practices by several generations. This is why we are so keen to understand and accept this ever-changing world around us. To see and learn what we have to do in Tokaj and in Villány where we belong.


Complicated, rich, mysterious. Also traditional, beautifully-worn, gracefully-aging and distant, as a true legend should be. For two decades we have continually strived to figure out what it has to say, and we tremendously enjoy every minute of that ongoing conversation. Tokaj was never more ready to shine and we are proud to be part of its renaissance.  Let`s raise a glass of Furmint bubbles to it!


This is not just a wine country to is our heritage. For Christian, it is Somberek, the tiny village nearby where his family lived for centuries. For Peter, it is Bóly, his birthplace. For our Cabernet Sauvignon, it is the cold plateau of Siklós where its lean acidity comes from. For our Cabernet Franc, it is the searing-hot Devil`s Ditch.  Villány is warm, homey and inviting. Once people arrive, no one ever wants to leave its magic.


We have done essential preservation to the vineyard within the last two years: vines were restructured, erosion prevention measures were implemented, and centuries old terraces were given a new lease of life. The stone walls were rebuilt in an angle to give solid protection against water downpour and soil erosion.

The unique exposure and the eroded, clay-rich ryolite loam gives the soil many minerals. Due to these factors the vineyard produces complex wines with great aging potential.


After hand harvesting, the grapes were stored in cold storage rooms at 5C overnight. After destemming and light crushing, the must stayed with its skins for 6 hours to extract aromas. After soft pressing of the grapes. the wine fermented in oak barrels (66%) and stainless-steel tanks (33%). After 5 months of barrel ageing, the wine was transferred into stainless steel tanks were it stayed with its lees until bottling. Blending occurred in April and bottling in mid-May. Malolactic fermentation happened to 80% of the wine.


Nose: Flavors of vanilla, limestone minerality and spices with a long aftertaste. Intense and full of flavors.

Taste: The oak is present but well integrated. It is both mineral and creamy. Flavors of vanilla, limestone minerality and spices with a long aftertaste. Intense and full of flavors.