We launch harvest with picking Irsai Oliver, the variety that ripens the earlyest; its closing „ceremony” is the selection of Cabernet Sauvignon. Traditional hand-picked harvest is completed with a mechanical process, for which we purchased a Pellenc harvesting machine supplied with a picker table in 2012. The reaper-thresher assists harvesting with an applied high-quality, reliable technology.
The grapes arrive from the plantations to the winery, where it is received in a gorge supplied with scales, afterwards they go to the destemmer-crusher.
White grapes and the grapes apt for rose wines get into the presses, where the perfumed varieties are kept ont he skin, and the pressed must will be separated from sediment by settling, or flotating.
Red grapes go to special tanks called Gimar, adapted to elaborate red wines.
FERMENTING AND MATURING
Fermenting of the wines in each case happens under controlled temperature, with specially selected yeasts. Perfumed white wines and rose wines are made exclusively using reductive technology, thus presenting the primary varietal character and varietal bouquet. Amongst white wines there are only Chardonnay and Pinot Gris (Szürkebarát) that undergo oak aging. The strong character of red wines will gain shape during the 6 to 24 month oak-aging.
For oak-aging– besides barriques – we use 500 litres casks conform to Hungarian traditions, and larger casks of 1500-2500 litres. Our casks – for the most part – are manufactured from Hungarian oak, and the rest from French and American oak.
We bottle our wines in our winery in Balatonlelle. At present we are modernizing our bottling plant, and the new bottlling line will be introduced into production in the fall of 2016.
Following bottling the wines will be aged in bottles for a shorter or longer period, after this they are put on sales for our domestic or export wholesalers and consumers, packed in 6-er or 12-er cases.