Magyar borászok, borászatok

Pannonhalma Abbey Winery cultivates 42 hectares, and its replanted Guyot-trained grapes are yielding for the first time, declares winemaker Zsolt Liptai enthusiastically. "We've obtained the full picture now on our vineyards, while developments in the cellar are also close to being completed." As the result of the work started in 2001, production has reached its maximum capacity and "everything turned out the way we'd dreamt". "There is a lot of work behind us, but also still in front of us", interjects László Rábai, secretary of Pannonhalma Abbey. "Now, that everything is in its place in the cellar, we've opened Viator, which is possibly the most stunning restaurant on route between Vienna and Budapest, at the foot of the Abbey." At the same time, building on the natural waste produced by the vineyard and the lavender plantation, Pannonhalma Abbey has created a biomass power station with which it could heat the school, the Abbey and the winery last winter. "Our herb and lavender production plant will also be housed in a new building and get new technology," explains László. Furthermore, the abbey is trying to win tenders for the renovation of the Abbey, and is also hoping to open a thermal hotel.

"We chose Riesling and Pinot Noir as our two most important varieties", says the winemaker. "This wasn't due to commercial demands but rather the style of the winery and the surroundings of the estate that were the determining factors in making the decision." Zsolt Liptai and co. love it here. "There isn't a better or worse wine region, there are only wine regions with their own characteristics. We are just starting to show what faces Pannonhalma has," he asserts. "Our obvious aim is to provide these features in the quality and style of our wines year in and year out so that those who love Pannonhalma wines will always know what to expect from our vineyards." In 2008 nice wines were born but the weather brought serious challenges every day. "We constantly had to readjust to it and reconsider our tactics," recalls Zsolt. However, they loved 2009. "It was a blessing as we didn't have to adjust on a daily basis: we didn't have to improvise, we could just do what we felt professionally was for the best. Alongside good plans we had good weather as well. Identical varieties grew in several vineyards, so we could play around a bit: there were grapes we picked at the beginning of ripening, and others we left to over ripen."