The Kőfejtő cellar is located on the western side of Somló Hill, in the Séd area, close to the former quarry.
Approx. 1 hectare of our cultivated vineyards located here: Olaszrizling, Juhfark, Furmint and Hárslevelű varieties are grown.
We cultivate vineyards higher on the west side of the mountain: Juhfark and Furmint. In the spring of 2020, half an hectare Juhfark was planted on the south side of the Hill near to the Treadmill. Furthermore, we use lands on the south side of Ság Hill, where Syrah, Cabernet sauvignon and Juhfark are grown. Thus, we currently harvest from 3 to 5 hectares year to year. The last year was 2017 when we bought grapes, from that on we process only our own crops.
I cultivate the grapes myself with the help of my family. The rows with medium-high and low cordon cultivation are mountain-valley. Cultivation is influenced by two important factors. The composition of the soil, which is basalt gravel on a sand and clay basis, and the special microclimate formed by these dark minerals with the power of the sun. Namely, the plant is exposed to a huge amount of heat by the fact that the setting sun heats up the area, because in summer the solar incidence angle is high until sunset, so at night the heated soil further warms the grapes. In addition, the water holding capacity of the soil is low and poor in nutrients. With such conditions, I work with a minimal growing surface, which means a load of 6-8 buds per base and an extensive foliage. This lush foliage protects the crop from the scorching effects of excessive sunshine, and soften the shocking effects of the heat. Plant cultivation so far meets the requirements of organic farming, where the most important part is the accurate nutrient replenishment. I pick the grapes at full maturity, separately for each variety. I measure the phenolic ripeness by tasting the grapes.
All these conditions determine the content and style of Kőfejtő wines. The acidity is low compared to Somló wines. That’s what the area gives, so that’s what I build the wine on.
Winemaking takes place in the traditional way. 220-260 liter Szerednyei Zemplén oak barrals are used for fermentaition as well as for maturing for 6-8 months, and then, after a precisely adjusted bentonite clarification, I bottle the wine before harvest. The exact oenological practices are determined by the particular wine (extent of battonage, malic acid issue, sulfurization, aerating, barrel use) Since grapes are grown under organic conditions, I have virtually no need to interfere with wine development. (no yeast, no enzymes, no combined clarifications, etc.…)
I have lived on the estates since the spring of 2015, so I am part of the development of grapes and wines every day.
about our wines
Traditionally for me, blended wines are well appreciated, since, thanks to the volcanic soil, the wines lose their varietal character after 2-3 years of aging and are transformed into an unmistakable “volcanic wine”. I consider it important to has the right contents so with several years of aging it will become a harmonious, well-drinking nectar. Taking the adventage of blending, I make the Kőfejtő cuvée in each vintage from 2011, which I traditionally age for 2-3 years. In contrast, different varietal wines are not made in every vintage and are usually released within a year.
Juhfark, the famous variety of the Somló wine region, also plays an important role. It requires special attention in cultivation: it is very susceptible to diseases, often hardly bears fruit, it is selected and eaten by wild animals, rotting, etc.… I have been working with the variety since 2008 and now we almost understand each other 😄 I have first bottled Juhfark wine in the 2015 vintage.
NAGY-SOMLÓI KŐFEJTŐ CUVÉE
Every year I make a wine which expresses Somló the most for me. This is the Kőfejtő. Which is a selection of barrels in which all four Somló varieties have a place. In the tranquility of winter evenings, my most important task is to build up this blending. In 2017, similar to erlier vintages the half is Olaszrizling and the other half is Furmint, Hárslevelű and Juhfark in roughly equal proportions. Made 2529 bottles.
NAGY-SOMLÓI KŐFEJTŐ VÖRÖS
The Kőfejtő Vörös from 2017 is a blend of Syrah and Cabernet sauvignon varieties grown on Ság Hill and Merlot from Somlo Hill. The grapes were grown chemically free and the wine was also made naturally. After fermentation, it was aged in French barrels. It was bottled in August 2019 without clarification and filtration. In addition to the lively fruitiness typical of the varieties, the basalt marcs make the wine ageing unique. Made 426 bottles.
The Juhfark from 2017 was grown in the western part of Somló Hill on basalt gravel soil. The fruits of several areas were processed together. The grapes were cultured chemically free, and the wine was fermented and aged in Zemplén oak barrels. Somló has left its marcs indisputably. When tasted, only volcanic flavors and aromas appear. Its acid content is definite but delicate, the finish is long. Made 5945 bottles.
Olaszrizling grows in several small areas, mainly on the western side of Somló Hill. Given the plantations of different ages and several harvest dates, as well as the barrels used for fermentation and aging, results in Olaszrizling wines with many, many individualities. From these I choose the barrels from which I can make the most beautiful Olaszrizling. Tasting the wine, Somlóism overrides the character of the variety, and we can get to know a new face of the variety. 892 bottles were made from the 2018 vintage.
The Hárslevelű from 2018 was grown on the western side of Somló Hill, next to the Kőfejtő cellar, on the old family estate on basalt gravel soil. The grapes were grown chemically free and the wine was fermented and aged in Zemplén oak barrels. The wine was in barrels on lees until July 2019. Due to this, and the high mineral content, it tastes full and long, even with a low alcohol content of only 11%. The typical scents of Hárslevelű nicely complement the character of Somló. Made 403 bottles.
The Furmint from 2018 was grown on the western side of Somló Hill, next to the Kőfejtő cellar, on the old family estate on basalt gravel soil. The grapes were grown chemically free and the wine was fermented and aged in Zemplén oak barrels. The wine was in barrels on lees until July 2019. Due to this, and the high mineral content, it tastes full and long, even with a low alcohol content of only 11%. In addition to the typical Somló flavors and aromas, it is characterized by a soft acidity. Made 880 bottles.