The most mellowed grapes are used for making wine that give pleasure to the consumer--white wine has a pleasant smell and taste deriving from the pure grape and the red wine has a smell of intensive fruits with the style of Eger.

 

MAKING WHITE WINE

 

After the fast processing the must is always deposited and cleaned.

We use selected wine yeast for fermentation.

We like to ferment or mellow wine in casks, but reductive wines cannot be left out from the choice.

 

 

MAKING RED WINE

The matured or over–matured grapes are fermented in wooden vats with a traditional procedure. We mix the mash, the crushed grapes by hand, we „csömöszöl” them. Classic, full-bodied reds ferment for a good4-6 weeks. The malolactic fermentation reduces the acidity of the wine. Bacteria turn the malic acid to lactic acid  and are used to various degrees for reds. Then we pour away the juice and press the mash. Finally we let it mature. Many reds develop strong characters from long maturation times in newly constructed wooden barrels that impart their flavors into the juice. Reds are known to mature for  12-36 months.