We create vivacious and distinctive wines made from organically
rcultivated local and international grape varieties, grown on
4 million-year-old volcanoes, by fusing tradition with modern technology.

The Winery

The winery was reborn on the ruins of the Esterházy press house, which was built in the late-18th century on Szent György Mount – only the exterior walls, the kitchen’s chimney and the 30-metre long cellar with its brick vault had been left intact.

Throughout the design process of the modernized winery building, the primary consideration – besides stylishness and sophistication – was the gentle processing of the grapes and the optimal storage conditions for the wines. Owing to our temperature-controlled tanks and wooden barrels, we can closely monitor fermentation, which is a crucial procedure during the birth of the wine.
Gilvesy Pincészet
Gilvesy Pincészet

Vineyards

Gilvesy Pincészet
Selecting the vineyards was preceded by lengthy planning as everything starts among the vines.

The first plot selected was the 1.3-hectare Tarányi vineyard with its 40-year-old vines, which provides first-class fruit for our single-vineyard Riesling. Also in the Tarányi vineyard, but purchased in 2015, is a 1.2-hectare parcel that lies right under the Lion’s head well. Both are south-facing parcels of Pannonian loess strewn with large basalt chunks.

The Mogyorós vineyard became part of our estate in 2011, after having made memorable wines from grapes originating from here since 2009. Therefore, it wasn’t a tough decision to make as to whether to buy the plot., As with the Tarányi, we make a single-vineyard wine from its old vines.

The Sauvignon Blanc grape variety that was planted here specifically favours the slightly cooler, northern side of the hill. The soil is looser than on the southern side, slightly sandy with small to medium sized basalt and tuff pieces.
The Váradi vineyard, which we simply call the ‘Bárányos-dűlő’ (lit. Lamb’s vineyard), had been grazed with sheep, lambs and goats for many years. We could hardly find a more organic plot than this. We planted this 10.5-hectare plot with Riesling, Olaszrizling, Furmint and Sauvignon Blanc in separate blocks. The structure of the soil is quite diverse. Some areas are hard ground, others lighter and looser in structured but it is also strewn with basalt chunks and rocks. Thanks to its southeastern exposure, it’s characterised by a favourable and slightly windy mesoclimate.
Gilvesy Pincészet