All our wines are manufactured and stored in an 18th century sandstone cellar, which provides a steady temperature of 12-14 C throughout the year. For fermentation and maturation, stainless steel tanks and wooden barrels are used. To guarantee an aging process that is unique to the vintage and the region, our wines are fermented exclusively with inoculated yeast. Our main focus is white wines: grüner veltliner, Müller-Thurgau, Hárslevelű (Feuille de Tilleul), Riesling and Muscat Lunel, but we also offer traditional local red varieties such as the Blaufränkisch. The spring of 2015, we expanded into two more red (pinot noir and syrah) and three white (chardonnay, pinot blanc and welschriesling) varieties. We are passionate about organic manufacturing and showcasing the local terroir through our products, as we hold that wine-making starts in the vineyard. Accordingly, we are a pesticide-free winery. We use the Guyot and the fan-shape* (*a variation of the Chablis/Eventail system) training systems. We keep the total fruit weight/vine at 1,000-1,8000 grams on average, although weight is calibrated to the variety of grape and wine as well.