There is barely any, if there is any, it’s the traditional method from Tokaj.
We harvest by hand only ripe, good grapes. Relatives friends have been doing it for years, mainly for the fun of it, today they can be considered professional. 10-12 people harvest about 400- 500 kgs of grapes daily, quality is the priority, the crates can’t contain diseased, vinegary, infected berries.
We remove the berries preventing the shoots’ bitter taste.
We add a little sulphur to prevent oxidisation, and leave it covered in big tubs for 12-36 hours.
With traditional wooden presses we barely press but rather filter the juices. Therefore hopefully we will have good quality wine and törkölypálinka (Hungarian spirit made from the leftovers from winemaking).
We let the juice settle for 24 hours in cellar temperature, then in casks or acid-resistant steel containers, we ferment either with yeast or injecting grape juice.
In the cold cellar the wine is fermenting slowly, a lot of second grade alcohol (natural glycerine) is made. We help the completion of fermentation by unsettling the tartar maybe ventilation. We don’t consider it a tragedy if the wine has a few grams of sugar left, if that “suits it”.
After stripping and sulphuring, we leave the wines in casks for months to mature.
We usually don’t filter and clarify wines for our personal use, but these can only be tasted in the cellar.
After bentonite clarification we filter and bottle the wines.