We own several top vineyards (approx. 15 ha) in the winegrowing region of Villány-Siklós. Most of them are either south-exposed (Siklós, western part of the area) or situated on a plateau (Vókany hill). The area is regarded as Hungary’s best red wine region. Some call it the “Bordeaux of the East” (East = Eastern Europe). Soil is mainly loess and clay with a different content of limestone and dolomite. Climate is continental with Mediterranean influence – cold winters but relatively hot summers.
Over 90 % of our vineyards owe the Premium status of the DHC (Districtus Hungaricus Controllatus) Villány-Siklós. DHC is the first controlled designation of origin in Hungary and can be compared with the French AOC or Italian DOC). The DHC rules require et al a minimum planting density of 5000 vines/ha which we exceed with up to 7000 vines/ha.
Grape varieties & Wine making
Due to the terroir (e.g. climate, soil, growing season) the region is perfectly suited for red varieties. In most of the years they optimally ripen. Cabernet Franc besides the more local Kékfrankos (aka Blaufraenkisch) is regarded the flagship grape that has perfectly adapted to the terroir. Both varieties result in outstanding wines. For different international wine experts (e.g. Jancis Robinson, MW) Villány-Siklós produces the best single varietal Cabernet Francs worldwide. The other international varieties like Cabernet Sauvignon, Merlot, and Syrah profit from the climatic conditions too. Beside the reds we also have planted Rhine Riesling, Chardonnay, and Gewurztraminer.
We keep the yields low to meet our quality constraints. With the red varieties yield is 1 to 1.5 kg/vine which accounts for 30-40 hl/ha. This is much lower as the DHC requirements that allow 60 hl/ha. With the whites the yield is reduced accordingly.
Whites and the Rosé are fermented temperature controlled in stainless steel tanks at maximum temperatures of around 58°F (16°C) to prevent the fruit. The reds ferment at maximum temperatures of 82°F to 86°F (28-30°C). Alcoholic and malolactic fermentation takes place in stainless steel vats.
Depending on the varieties and vintage, wines are matured for 14 - 24 month in new and maximal 4 times used Hungarian 225 l or 500 l oak barrels. To avoid too much oak flavors and to preserve the fruit of certain grape varieties like Kékfrankos, Merlot, and Syrah we have switched to the larger barrels. To use the barrels four times has the same effect.