The brother of the H4. It was fermented and then aged in inox tanks on the original lees of the wine for some 3 months. After that it was aged for 8 months in a 300 L hungarian almost new (second passed) barrels "brand Kádár". The barrel called by me "H4" and the other "H5" was the best when tasting so i bottled those separately. The method of the winemaking is absolutely the same, the only difference is the barrel. But what a difference! This barrel is also a 300 L one, but it was used 4 times before this wine went in it. For this reason the wine has a much more fruity character but in the same time is really complex with a long finish.   Spontaneous fermentation, no filtration, no clarification. Bottled directly from the tap. Alk.: 12.5%

Natural wine from the famous hungarian volcanic soil, without  any sulfit. This year i prefered to make late harvest, at the end of october. The berries were very concentrated but at the same time the acids were nicely preserved. The result is a very complex wine with high extract content and long long finish. Spontaneous fermentation, no filtration, no clarification. Bottled directly from the tap by hand.  Our recommendation is to drink: 18-22 C Alk.: 14%   

Natural wine with no sulfits at all. The crushing of the grapes was old traditional: made by foot. Not pressed at all. 3 months lying on the lees. Aging in inox barrels. It smells and tasts very very natural. Elegant body, red and black fruits, spices and tobacco. Tipical Cabernet Franc notes. The tannins are still a bit rough but with time they are becaming more and more round. Bottled directly from the tap by hands.  Spontaneous fermentation, no filtration, no clarification. Our recommendation to drink: 14-18 C   Alk.: kb. 12.5%

Natural wine from Hungary with no sulfits at all. Harvested in the mid of September. Fermented and aged in inox tanks for 1 year lying on lees. Tipical Volcanic Olaszrizling: elegant, fruity with floral notes and with some salt behind due to the tipical mineral soil of the Badacsony region. At the same time has a serious body and big potential. Spontaneous fermentation, nofiltration, no clarification. Bottled directly from the tap by hands.  Our recommendation to drink: 14 -20 C Alk.: 12.5% 

Natural wine of the hungarian volcanic slopes of Badacsony with no sulfits at all. Spontaneous fermentation in inox tanks and it was lying on its own lees for six months. Kept on skins for 2 month. Fresh, really free wine. Fruity and spicy notes of a tipical Cabernet with elegant texture. It still has a bit rough tannins wich step by step are geting more friendly. Spontaneous fermentation, no filtration, no clarification, bottled directly from the tap. Alk.: 12.5% 

Natural wine from Hungary with no sulfits at all. The year of 2022 was uncommon here. In September every week there was a hard rain followed by sun and as a result it became foggy. The Olaszrizling showed what she was able to achive in such a circumstances: turning into immaculate botrytis. When we made the harvest the proportion of the healthy and the botrytiesed berries was approximately 50-50% and beside the high level of sugar the acids were also highly presented in the berries. The result is very very komplex sweet "aszu" wine with huge potential. Fermented and aged in inox tanks on its lees for 1 year. Spontaneous fermentation, no filtration, no clarification, bottled directly from the tap by hands.  Alk.: approx. 16% 

An elegant pinot gris from Hungary from one of the west slopes of the Hill from a small vineyard of us. The total sulfit is some 60 mg/L. Fermented spontaneously in an inox tank and lied there for 2months on its lees. Very nice structure of the acids, elegant structure of wine with long finish. A little tuch of tannins can be felt, as it was crashed by foot and for this reason was get in tuch with skin for a while.  Spontaneous fermentation, no filtration, no clarification. Bottled directly from the tap by hands. Alk.: 13%   

It is a blending of our two Olaszrizlings harvested in different time. One was harvested lately with some bothrytised berries, the other was harvested in perfect time with abondant, structured acids. This one was lying on its lees for 2 months and was aged in second passed barrels for 1 year. As a result this blend is a very complex, fruity, mineral wine with a nice tuch of elegant barrel notes. Elegant, full body and very long finish.   Spontaneous fermentation, no filtration, no clarification. Bottled directly from the tap by hands. Our recommendation for drinking: 18-22  C  Alk.: 13%

It was fermented and aged in new hungarian barrels of 300 L for 4 months. Then it was passed into inox tanks for further aging. The grapes are from the south slope of the Szent György-Hill, Hungary. Due to the fermentation in barrels the wine is surrounded by creamy and elegant texture with some salty notes of this volcanic soil. Still has an aging potential, complex , sophisticated wine still with definite notes of a very nice barrel. With some time thease aromas of the barrel will be integrated into the elegant fruity aromas to reach an extraordinary finish. This wine could need some ventilation/decantation before drink. Spontaneous fermentation, nofiltration, no clarification. Bottled directly from the tap by hands. Our recommendation to rdink: 18-20 C  Alk.: kb. 13%

It was fermented and then aged in inox tanks on the original lees of the wine for some 3 months. After that it was aged for 8 months in a 300 L hungarian almost new (second passed) barrels "brand Kádár". The barrel called by me "H4" and the other "H5" was the best when tasting so i bottled those separately. Really elegant, bold but in the same time airy Olaszrizling with very fine barrel notes. Bottled directly from the tap. Spontaneous fermentation, no filtration, no clarification. Our recommendation is to drink: 16-20 C  Alk.: kb. 13%

Natural wine from the volcanic Hill Badacsony, almost without sulfits. We put only around 10% of the skin onto the must. For this reason the tipical notes of an orange wine are present in a much more elegant style. Fermented and aged in inox tanks and was lying on its lees for 2 months. Very elegant orange wine but in the same time very complex, full bodied with dense sructure and a long long finish. Spontaneous fermentation, no filtration, no clarification. Bottled directly from the tap by hands. Our recommendation to drink: 20-22 C  Alk.: 14.5%