Levente Kvassay: a defensive midfielder
"Some midfielders play more of a defensive role, while others blur the boundaries between midfielders and forwards. The number of midfielders a team uses during a match may vary, depending on the team's formation and each individual player's role. Midfielders typically expend the most energy during a match."
Source: Wikipedia
Why Villány?
Because that's where I'm at home. This is where my family is. My grandfather was a grape grower, my father was a winemaker. It was natural for me that after a change of direction and a sporting injury I should also be a winemaker.
What was the change of direction?
After finishing primary school, I moved to Pest to play for Fradi (FTC) in the defensive midfielder position. Apart from my family, I'm thankful for this as well. It is a position where you should never give up, you should try everything. Then two unexpected incidents changed my life: due to an ankle injury, I had to give up football, and in 2007, I lost my father and I had to take over all the work at the family winery.
Are you a winemaker?
On paper, I will be soon, once I get my degree. In the meantime, I'm a winemaker at home and at work: I've been working with József Bock since last year.
Is learning important?
I'm 25, so it's most important. It's easy in Villány where you can learn from everyone. Józsi (Bock) and all the others help, but I also travel around the country. I've visited the Dúzsi, the Szepsy and the Konyári families, in order to learn, taste and talk. I've always taken them some of my wine so that they can taste it and criticise it, because the best way you can learn is from constructive criticism.
That's how you got to Bortársaság.
Yes, I used to be a defensive midfielder, so I never give up. I've sent samples every year, and I always learnt from your responses. I tried to develop. Now the time has arrived that I can show two wines at Bortársaság.
Are you a grape grower or a winemaker?
70% is in the vineyard, 30% in the winery. Even though I'm at the beginning of the road, as far as I can see, you can only become a good winemaker if you are at home in the vineyard. For example, I'd never hand over pruning to someone else as almost everything depends on that. I can't do the green harvesting alone on the 3.5 hectare family estate and there are more people around at harvest. We pick the white grapes and Portugieser at night, the other reds at daytime, in the cold. I believe in quick processing. I make wines in tanks, very cleanly, without pressing, in order to retain as much fruit as possible. No bitterness from the pips, no high alcohol, no grappa feel. Only a clean acid backbone and good drinkability. That's what I consider as a good wine now.
What do you like the most?
To be in the vineyard. I go straight there, and even take my bride there. And I love Portugieser. That's the centre of my heart. I would like to show that it has a serious place in everybody's life. Many people consider it a transitional wine, like the midfielder in football. But I think with low alcohol, in a light and fruity form, it could easily have a place on the table every day.
previous borászat
