With my professional experience and sales work, I help family wineries to become acquainted with their products and work at Hungarian and international level, thus helping them to develop and achieve their high quality goals.


Borbély Roland has mastered his winemaking skills , or at least the essence of it, overseas in California. When he arrived back home, he and his parents established a small estate – as they call it – a boutique winery that now has 11 hectares. The vines can be found on the best vineyards of the region: Nyékládháza, Mályi and Miskolc. His focus is on the types of Zenit, Pinot Blanc and Zweigelt. Roland’s brother living in The States and his dear friend in Budapest, Zsuzsi, also helps him, thus the family work seems to be gaining more and more recognition.



Szilvia Karádi and Zsolt Berger founded their winery in Erdőbénye in 1999. Their territories are located in the Palandor and Narancsi slopes, in an excellent southwestern location. Currently they have 3.6 active hectares out of 4.6 hectares. The wines from their oldvine plantations are made with handicraft techniques and minimal technology, following the Tokaj-Hegyalja traditions.



The vine estate is located around a small family cellar that is part of the 1st class Hegyalja vineyard belonging to the trademark protected VINEA CSOPAK. The estate is only 1 HA planted only with Olaszrizling, which is cultivated with careful handwork and preserves the most ancient traditions of craftsmen’s winery. The owner of the vineyard, dr. Zsolt Fekete, Chairman of the Trademark Committee of the Csopaki Codex, is personally guarantees the quality of wines which were made by the traditional technology of the estate.



The Bencze family estate was founded in November 2011 with a 0.3 hectare of Olaszrizling plot, now it is more than 20 hectares on the southern side of St. George’s Hill, where they have been working organically since the beginning. The main goal for István Bencze is the discovery of local, old Hungarian vine varieties, the production of natural wines and champagnes reflecting the character of local production. Variety selection: Rhine Riesling, Olaszrizling, Pinot Noir, Red and Blue Bakator, Zervin, Cabernet Sauvignon



The estate is located at the foot of the stunning Hegyestű. Like many romantic businesses, the Tagyon Estate also began with friendship. Later on, the size of the area and the amount of services expanded, but the slogan remained the old: “To friends from friends.” The area is about 4 hectares, comprising 60 fruit trees and 3 ha of new and old vines. The cultivation is carried out without the use of chemicals by conventional methods as they learned from their grandparents. Variety selection: Rizlingszilváni, Olaszrizling, Szürkebarát.



Sunshine, wine, children – and Badacsony. ” To the delight of my own self” – this is how the wine cellar bottling the most particular wines of the Balaton Uplands is proclaims itself. And whoever serves “for himself” is not only Péter Váli who dreamed about it, but Váli Bogi, his co-creator and partner in the business of the winery and life – these two are now inseparable. What put them together besides business – or rather over – are four beautiful children. Range of varieties: Budai Zöld, Kéknyelű, Olaszrizling, Pinot Noir.



Zalán Mucsi, a young winemaker, in addition to the Pántlika cellar’s land management tasks, builds his own estate in Tolna, quite precisely in Gyönk. He works in the center of the 2-hectare Pelzberg slope, where the focus is on Kékfrankos, Szürkebarát and Merlot. He is an enthusiast of organic cultivation and the most gentle processing, natural winemaking.



The family farm started to deal with viticulture and wine-making in the year of 2000, in one of the best-suited areas of the Somló Hill, on the top of the south-facing Aranyhegy slope, on only 0.6 hectares of vineyards. The natural viticulture and winery’s goal to produce high quality wines, exclusively from the cultivation of Hungarian and Somló native grape varieties (Hárslevelű and Furmint). For the highest quality, during cultivation they pay great attention to pruning, green work and reasonable crop limitations. Only ripe grape bunches are processed, with only minimal use of chemicals, including yeast, to let natural processes transform and ripen the wines (10-20 months barrel and 3-5 months of aging).



I’m Zsolt Sándor, a winemaker, wine expert and local patriot.

This is the reason why I chose the Bükk wine region and not the well-known ones around us. I believe in the resurrection of the wine region because in the old times – like so many things – the Bükk region worked well! The region has been independent since 1970, but the tradition of vine growing and wine production are even older. In Avas we could find serious wineries even in the 18th century. The soil of the wine region is typically loess, black lymphatic soil, barn earth and clayey soil. For me, the natural perfection, health of nature and my environment is important, so I make wine primarily from my own production, free of chemicals, from organic grapes. When I’m preparing my wine, I’m also looking for naturalness, I do not use any additives, I do not raise brix or decrease acidity.


©2018 DemiJohn

Log in with your credentials

Forgot your details?