How we work

“We have to make the most of our resources under all circumstances, and there is only one way of achieving this: with decent, persistent and hard work.”

Sándor Mérész
head winemaker


One of the basic truths in the world of wines is that good wines can only be made from good grapes. In viticulture, we follow an integrated approach. The essence is that, thanks to our previous experiences and modern technologies, we make decisions based on up-to-date data, and try to spend as much time as possible in the field, among the grapevines.

Most of the grapes are harvested in small crates and delivered to the winery as soon as possible. This is when the winemaking, or vinification, begins. For our white wines, we try to protect the bunches, the berries and the must from oxygen, to thus preserve the fruitiness in the wine. This means we generally ferment and mature these in closed stainless steel tanks, using a reductive process. When making red wines we ferment the grapes in open tanks, and then mature the wines for an average of one year in small Hungarian, French and Austrian oak barrels.

Our wine regions

Etyek-Buda wine region

“The Wine Garden of Budapest” | The Etyek-Buda wine region is located 30 km southwest of Budapest, with its centre in the village of Etyek, which is also home to our winery. Of the 22 wine regions in Hungary, the Etyek winemakers work the closest to the capital, on currently almost 1,700 hectares of vines. The Etyeki Kúria team works on a total of 32 hectares in five different vineyards 

A little history | The Swabian tradition of viticulture we know today can be traced back to the early 1700s, when, after the expulsion of the Turks, German winegrowers were settled in the village. It is due to their influence that the local viticulture started flourishing within a few decades. We can also thank them for the construction of traditional cellars carved into limestone, particularly the protected rows of cellars (Öreghegy, Kecskegödör, Körpince).

The terroir and the wines | The Etyek hills are characterised by windy plateaus, and despite the abundant sunshine, the average temperature is lower than the country’s average. The limestone-based and deep-layered brown forest soil is perfect for growing grapes with excellent acidity. The conditions of the terroir are usually compared to those of Champagne and Sancerre in France. In line with this, the style of the wine region is marked by acidity-driven white wines, light rosé wines, sparkling wines and, as an exception, red wines made from Pinot Noir.

Our grape varieties | Sauvignon Blanc, Chardonnay, Pinot noir, Királyleányka, Pinot Gris, Zenit, Pinot Blanc

The Sopron wine region

“The capital of Kékfrankos” | The Sopron wine region covers an area of nearly 1,800 hectares of vineyards spread at the foot of the Alps, on the southern shore of Lake Fertő (Neusiedlersee) and on the slopes of the Sopron hills. In Sopron, just like on the other side of the border in Burgenland, the most important grape variety is the Kékfrankos (Blaufränkisch). The Etyeki Kúria team cultivates a total of 22 hectares in four vineyards , some of which are being gradually restored or replanted with persevering work.

The terroir and the wines | The summers are relatively cool, while the winters are mild due to the tempering effect of Lake Fertő. Similarly to the Etyek region, although the weather is typically windy here, the Alps partially protect the area from cold air currents. The ripening period is long and balanced, so most of the time we are able to harvest perfectly ripe grapes. The soil of the Sopron hills consists of a sedimentary bedrock, covered with loess loam and humus-rich brown forest soil. The vast majority of the wines produced here are acidity-driven red wines with medium body and alcohol; some growers also work with white grape varieties.

Our grape varieties | Kékfrankos, Merlot, Zweigelt