We put decades of experience, creativity, and hard work into each of our wines, and evolution never stops. We present these experiences and the methods we use.


The grapes are harvested either by hand or with the help of a combine harvester.

Harvesting by hand is slower and more laborious, but the human attention and the importance of immediate sorting are key advantages. Machine harvesting, on the other hand, produces a larger volume of grapes, faster delivery and processing – and the most critical aspect of the harvesting season is the time factor. Choosing the right time to harvest and then the speed of processing are crucial to the final result.


Only after a complete (qualitative and quantitative) check has been carried out can the grapes be processed. In the case of manual harvesting, the berries are separated from the rest of the bunch and from undesirable parts (such as leaf fragments and tendrils) by means of a berry destemming machine. Machine harvesting does not require destemming. The berries are lightly crushed, taking care not to damage the seeds inside.


In the case of grape varieties that produce fragrant white wines, the must is extracted, i.e. pressed, after a few hours of maceration. The must is then settled and fermented (at controlled temperature), and the new white wine is then treated and stored in our cellar. Our reductive white wines are matured in steel tanks, others (such as our Premium Délidőlő Chardonnay) in 5 hL wooden barrels.


When making rosé, the processing is very similar to that of white wines, the difference being mainly due to the different grape varieties and their characteristics. A wide range of varieties are used to make rosé wine: merlot, pinot noir, syrah, cabernet franc, cabernet sauvignon, and kadarka are all excellent choices. The maceration of blue grapes gives the must the pink hue that everyone recognises and desires. The must is settled and fermented in temperature-controlled tanks. The final steps are blending and bottling.


The processing of blue grapes, which produce red wines, is very different from that of white wines and rosés. Harvesting time is highly dependent on the weather and the variety, and can be extended up to the end of October. The incoming grapes are separated from the stalk, the berries are crushed and fermented in steel tanks under controlled conditions, a process which is slightly faster than for white and rosé wines. The fermented wine-mash is pressed out, the new wine is settled and, after malolactic fermentation (i.e. secondary fermentation), it is treated to completion and further matured in wooden casks. The ageing time depends on the wine's content value and, of course, on the variety.


For Garamvári wines, the combination of the finest raw materials and the most modern technological background is fundamental. Of course, the weather conditions of a given year are of crucial importance in the life of any winemaker and are one of the main factors influencing the individuality of a wine.

Our objective is to ensure that each wine takes on the final shape it deserves, so that it surprises, impresses or simply makes the person who tastes it happy.

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