The complete renovation of the traditional 19th century wealthy peasant house was finished in September 2005.

The premises for winemaking are at the rear end of this long and linear building while the tasting room is at the front end.

Special care was taken not to harm and disturb the original structure and layout of the building during restoration. For example tanks had to be custom made so that they could be accomodated within the old walls.

The single most important facility of our winery is the barrel fermentation room since most of our wines are barrel fermented and aged. Dry wines are kept on their fine lees and are regularly stirred (battonage). Then they spend at least 5 months in oak barrels.

The varieties for our late harvest wines are harvested and fermented separately and are blended in March or April.

The severe crop management undertaken in our vineyards allows us to harvest botrytized aszú berries in most years and after a thorough selection we make 6 puttonyos Aszú.

After fermentation and racking Aszú wines are aged in our traditional cellar for about 2-2.5 years depending on the vintage.

Our wines are aged in bottle for 3-6 months before release.

Wines that are tight and mineral in character are typically slower to evolve so they need longer aging. Therefore they receive 15-18 months bottle aging before release.

Our total production is 10.000 bottles a year. But even with the expected yield of all our new vineyards production will not exceed 20.000 bottles.