The Etyek hills are characterised by windy plateaus, and despite the abundant sunshine, the average temperature is lower than the country’s average. The limestone-based and deep-layered brown forest soil is perfect for growing grapes with excellent acidity. The conditions of the terroir are usually compared to those of Champagne and Sancerre in France. In line with this, the style of the wine region is marked by acidity-driven white wines, light rosé wines, sparkling wines and, as an exception, red wines made from Pinot Noir.

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“We have to make the most of our resources under all circumstances, and there is only one way of achieving this: with decent, persistent and hard work.”

Sándor Mérész, head winemaker

 

Most of the grapes are harvested in small crates and delivered to the winery as soon as possible. This is when the winemaking, or vinification, begins. For our white wines, we try to protect the bunches, the berries and the must from oxygen, to thus preserve the fruitiness in the wine. This means we generally ferment and mature these in closed stainless steel tanks, using a reductive process. When making red wines we ferment the grapes in open tanks, and then mature the wines for an average of one year in small Hungarian, French and Austrian oak barrels.