The Balaton Overview: featuring 27 winemakers

On the one hand: summer, kecskeköröm (shellfish fossils), sabre carp, lángos, Boglár, campfire, blue ribbons, night swimming, the ferry, trains tooting, childhood, golden bridge, pedalos, “Balaton” hake, Füred, etc. On the other hand: Olaszrizling, Köveskál, basalt, loess, Béla and Bandi, bush vines, Kéknyelű. In other words, a definitive wine region where several hundred, smaller and larger, grape growers make their best wines. The wines are diverse in quality and made on various soils. For years, almost decades, we’ve been working together with 17 winemakers from around the lake. This year we had a bold idea and let the genie out of the bottle: anyone was able to send samples, which our team tasted. We selected a few of them in order to make the Balaton picture even more colourful and complete for the summer. We made a big round and will show some new arrivals from our existing winemakers and will introduce a few new exciting wines out of the almost seventy samples that answered our call. Next year – if other people like the idea as well – then we’ll continue.  

2 HA, Szent György-hegy

Csaba Török


Area: 2x2 ha

Vineyard: Tarányi vineyard

Grape varieties: Olaszrizling, Pinot Gris, Syrah, Merlot, Cabernet Franc, Sangiovese

Soil: volcanic, clay with sand deposits

Winemaking: white wines fermented in steel tanks and barrels, and reds fermented spontaneously in vats, aged in 1- to 4-year-old 225-litre small barrels, fined, and bottled unfiltered in order to maintain the richness of the aromas.


Ambrus Bakó, Badacsonytomaj

Ambrus Bakó


Area: 0 ha, bought in grapes from 2 hectares

Vineyards: Donát, Ibos, Kezdet

Grape varieties: Olaszrizling, Riesling, Kéknyelű, Budai Zöld, Chardonnay

Soil: basalt subsoil, Pannonian alluvial deposits in varying amounts according to each parcel

Winemaking: Mutually tended and bought in grapes, traditional, basket press, fermented slowly and spontaneously by parcel and by grape variety, then aged separately in 90 small vessels (glass carboy, steel tank,
small and big barrels). Blended before bottling.


Béla és Bandi, Balatonszőlős

Béla and András Fodor


Area: 10 ha
Grape varieties: Pinot Gris, Sauvignon Blanc, Muskotály, Olaszrizling,
Zöldveltelini, Chardonnay, Kékfrankos, Merlot
Vineyards: Gella, Málnás, Száka, Barát
Soil: diverse, differs by vineyard and parcel
Winemaking: in the simplest way, traditionally made wines, cooled fermentation, quick processing, mainly tank made wines, fermented spontaneously or controlled


Figula, Balatonfüred

Mihály Figula


Area: 30 ha

Vineyards: Sáfránykert, Balázshegy, Gella, Örghegy, Sóskút, Bordoma, Barát szőlő, Farkasverem, Cserhegy, Arács

Grape varieties: Olaszrizling, Zenit, Szürkebarát, Sárgamuskotály, Chardonnay, Merlot, Sauvignon Blanc, Zenit, Semillon, Cabernet Sauvignon, Cabernet Franc,

Soil: differs according to vineyard

Winemaking: tank fermentation for the basic wines and ageing with open racking, long soaking on the skins for wines
made in wooden barrels, spontaneous fermentation, keeping

on leesand 10-hectolitre ászok barrels and small barrel ageing

is typical 


Folly, Badacsonyörs

Judit and Réka Folly


Area: 5 ha of grapes and a 5 ha arboretum and forest

Grape varieties: Pinot Gris, Muscat Ottonel, Budai Zöld, Olaszrizling

Vineyard: Kisörsi Hill

Soil: Permian red sandstone, basalt subsoil

Winemaking: reductive and clean wines offering nice drinkability from local varieties, fermented and aged in oak barrels.


Gellavilla, Balatonszőlős

Attila Tálos


Area: 6 ha

Grape varieties: Olaszrizling, Merlot, Kékfrankos, Pinot Noir, Tramini

Vineyards: Öreghegy, Málnás

Soil: diverse soil structure, Pannonian sea alluvial topsoil on limestone subsoil, clay soil with patches of limestone

Winemaking: with the Öreghegy series traditional wooden press, in small vat, with punching-down by hand, spontaneous fermentation, ageing in 5-hectolitre Kádár barrels. In every detail it’s made on the spot by hand, with
minimal use of sulphur.


Gilvesy, Szent György-Hegy

Robert Gilvesy


Area: 13 ha (three of which are currently yielding)

Vineyards: Tarányi vineyard, Mogyorósi vineyard

Grape varieties: Riesling, Sauvignon Blanc, Pinot Gris

Soil: deposited basalt on the skirt of the hill, Pannonian sand with patches of loess 

Winemaking: eco-winery with 10 bio-certified hectares. Teamwork, natural winemaking, in cooled tanks and cooled wooden barrels. Kept on fine lees without stirring for a long time. 


Ikon, Rádpuszta

János and Borbála Konyári


Area: 38 ha

Vineyards: Rádi Hegy, Diós tető

Grape varieties: Chardonnay, Pinot Noir, Syrah, Merlot, Cabernet Sauvignon

Soil: loess, brown forest soil

Winemaking: own and bought in grapes, hand harvest, gravity fed cellar with modern technology, varietal wines made purely and carefully.


Jásdi, Csopak

István Jásdi


Area: 17 ha
Vineyards: Lőczedomb, Siralomvágó, Nagykút, Bene, Sáfránykert
Soil: red, Permian sandstone, Triassic age limestone, marl, dolomite
and loess, mixed soil
Grape varieties: Olaszrizling, Chardonnay, Cserszegi, Szürkebarát,
Furmint, Cabernet Franc
Winemaking: organic cultivation, low cordon, low yield, in the
cellar within ten minutes even from the farthest plot. Small
box used for harvest. Very careful pressing, short settling,
opalescent must fermented cold with the basic wines. Short
wooden barrel  ageing solely in used French and Trust barrels.



Káli Kövek, Köveskál

Gyula Szabó


Area: 0.5 ha of own land, bought in grapes for the village wine series

Vineyard: Fekete-hegy

Grape varieties: Riesling, Olaszrizling, Sauvignon Blanc

Soil: brown forest top soil on basalt subsoil

Winemaking: traditional, varies according to vineyard, vintage and grape variety, with the lowest level of intervention


Konyári, Balatonlelle

Dániel and János Konyári


Area: 35 ha
Vineyards: Kishegy, Öreg- or Szárhegy, Jánoshegy, Sínai hegy, Rádi hegy
Grape varieties: Chardonnay, Sauvignon Blanc, Olaszrizling,
Hárslevelű, Zenit, Kékfrankos, Cabernet Sauvignon, Cabernet Franc,
Merlot and Malbec
Soil: characteristically loess, clay, sandstone with areas of loess doll

Winemaking: free of philosophies, proper work, getting the
maximum out of all areas and varieties


Laposa Badacsony, Badacsony


Area: 7 ha and bought in grapes
Grape varieties: Olaszrizling, Riesling, Szürkebarát, Kéknyelű, Kéknyelű,
Juhfark (from Somló)
Soil: volcanic
Winemaking: Hand harvest, gravity-fed processing, 2/3 reductive,
1/3 barrel made wines, fruity character, fresh wines.




Laposa Birtok, Badacsony

Bence Laposa


Area: 10 ha

Vineyards: Köves-hegy, Csobánc, Badacsony, Szent György-hegy
Grape varieties: Olaszrizling, Szürkebarát, Kéknyelű, Juhfark,
Furmint, Sárgamuskotály, Riesling

Soil: volcanic base rock, diverse soils, sand, loess, clay
Winemaking: the light basic wines fermented and aged in cool steel, the terroir wines aged in tanks and old ászok barrels. Controlled fermentation, cooled, concentrating on
the fruit, clean nose and flavours


Liszkay, Monoszló

Mihály Liszkay


Area: 10 ha
Vineyards: Pangyér
Soil: volcanic, clay, slightly calcareous
Grape varieties: Pinot Gris, Cabernet Franc, Cabernet Sauvignon,
Merlot, Pinot Noir
Winemaking: north facing area with special microclimate, younger
plantation, outstandingly ripened grapes, processed in a traditional
way, aged in 225- and 500-litre oak barrels.


Légli, Balatonboglár

Ottó Légli


Area: 33 ha
Vineyards: Banyászó, Landord, Jánoshegy, Gesztenyés
Grape varieties: Olaszrizling, Riesling, Sauvignon Blanc, Chardonnay,
Furmint, Pinot Noir, Irsai Olivér
Soil: brown forest soil on loess subsoil, with stone, clay and loess
doll spots (e.g. Jánoshegy)
Winemaking: the basic wines destemmed, fermented and aged in
steel tank, the single-vineyard wines fermented in whole
bunches in steel tank and barrels and aged in 500-litre Kádár
barrels from 3 to 7 months.


Pálffy, Köveskál

Gyula Pálffy


Area: 6 ha
Vineyards: Cserekút, Kishegy, Csákvölgy
Grape varieties: Olaszrizling, Szürkebarát, Furmint, Juhfark, Cabernet
Sauvignon, Syrah
Soil: volcanic
Winemaking: organic, natural grape growing and winemaking without chemicals, spontaneous fermentation, ageing at least for a year in very used 225-litre barriques.


Skizo, Badacsonytördemic

Sándor Mező and Balázs Sike


Area: 4 ha of their own vines

Vineyards: Várvölgy, Csobánc - Előhegy, Badacsony - Bacchus Vineyard

Grape varieties: Olaszrizling, Pinot Gris, Furmint, Muscat Ottonel

Soil: basalt sediment, forest soil

Winemaking: in the Saját Kézből series selected material and authentic winemaking in order to achieve the result that is the most characteristic of the place of growth and the variety with minimal intervention


Szászi, Szent György-hegy

Endre Szászi


Vineyards: Szent György-hegy, Hajagos, Szigliget, Lesencetomaj
Grape varities: Olaszrizling, Szürkebarát, Kéknyelű, Chardonnay,
Ottonel Muskotály, Rózsakő, Zeus, Zenit, Cserszegi, Pinot Noir,
Cabernet Sauvignon
Soil: forest soil with basalt on the skirt of the hill, row-changing
cultivation with natural cover crops
Winemaking: ecological cultivation with lots of hand work from

several small harvests, free of crushing, destemmed bunches,

soaked, lightly pressed, spontaneously fermented. Small
4-5-hectolitre barrels and acacia, plus oak ászok barrels.


Szeremley, Badacsony

Huba and László Szeremley


Area: 150 ha

Vineyards: Kővágóörs, Nemesgulács, Hegymagas, Kisapáti, Badacsonytomaj, Gyulakeszi, Szigliget, etc.

Soil: varied

Grape varieties: red and white Bakator, Riesling, Olaszrizling, Kéknyelű, Pinot Gris, Budai Zöld, Zeus, Pinot Noir, Kékfrankos, Cabernet Sauvignon, Kékfrankos, Merlot, Syrah

Winemaking: wines fermented and aged in large ászok barrels


Villa Sandahl, Badacsony

Christer Sandahl and Ambrus Bakó


Are: 10.5 ha

Vineyards: Kezdet (Genezis), Gróf domb, Püspökudvar

Grape varieties: Riesling, Olaszrizling, Furmint

Soil: basalt base rock, Pannonian alluvial

Winemaking: whole-bunch pressing, separated musts, 100% steel tank, very slow (3 to 6 months) cool fermentation





Villa Tolnay, Csobánc

Philippe Oser and László  Nagy


Area: 16.9 ha yielding and 5.3 ha currently being planted
Vineyard: The skirt of Csobánc-hegy
Grape varieties: Riesling, Chardonnay, Olaszrizling, Sauvignon
Blanc, Zöldveltelini, Cabernet Franc and Sauvignon, Merlot, Pinot Noir
Soil: the basalt, loess soil with sand patches on the skirt of the hill
Winemaking: with few chemicals, lots of green work, on the highest level, layered soil vineyards. Crushed, destemmed
base material soaked for 16 hours in the press, without
sulphur,  kept on fine lees for a long time, rarely stirred.
Ageing in the best Austrian Stockinger oval barrels and 500-litre
French Boutes oak.