Paul believes in minimal intervention winemaking, wine made with the centuries old Hungarian tradition.His wines reflect the true character of the fruit and place where it was grown.

Our vineyard is not irrigated and we use only natural elements (Copper and Sulphur) to control diseases. The fruit is hand picked then crushed/destemmed and inoculated with carefully selected noble yeast strains. Wines are fermented to complete dryness; reds in open, wooden vats, whites in closed, glass, stainless steel or food-grade plastic.

No filtering and fining are done. The wines are just racked several times during the aging process until the crystalline clarity is achieved, preserving strong fruit characters both on the nose and on the palate. Reds are aged for 12-14 months in -exclusively old- oak barrels to prevent the oak taste overpowering the true fruit.

Minimum quantity of preservative is used or not at all if the year permits.
Every vintage is different, according to Nature.