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.