Production

Our dry, single vineyard releases and the sweet wines are fermented and matured in first, second and third fill Hungarian oak barrels. Our barrels are 3-500 litres; they are mild or medium toasted, made of oak from the Zemplén Mountain, the northern border of our wine region. The dry wines are bottled after they spent 8-10 months in oak. The winery this far only made one 500 litres barrel of Aszu wine. It spent 3 years in oak. We do not use cultured yeast nor with the sweet, nor with the dry wines. With each vintage we take extra care that our wines should represent the terroir, and the winemaking practices should not leave their significant effect on the final product. The crisp, light style wines are fermented in temperature controlled steel tanks after a very gentle pressing to preserve all the fruitiness.  This way we make the refreshing, mineral and well structured wines of our MÁD range.