A young and world-travelled team works beside Robert, there is a great bustle during the harvest with lots of ideas, alongside the organic base material and small batches. That’s why Robert comes up with something new every year. The whole thing started with an unfiltered Furmint from the 2015 vintage, which they called Próbaüzem (i.e. trial run), which ran out within weeks. It was followed by Terra, and now, here is Pixu. The nickname was conjured up on long harvest days, when colleagues called Robert’s experimental wines as such, until one day someone wrote it on one of the barrels. From then on, it was a no-brainer that we would use the name for Robert’s experimental wines from the 2019 vintage. Two varieties, the same plot and harvest day, organic growing, processing without sulphur, spontaneous fermentation, bottling with low intervention.

The label is the work of Ilka Gilvesy, with the big-bearded harvesting winemaker on it.

They are lovely and robust at the same time. They are full of flavour, vibrant and alive. We aim for the lowest possible intervention. The base material is organic, and we don’t even use sulphur at the processing stage. Fermentation was spontaneous, the Olaszrizling was slightly filtered, while the Riesling was bottled unfiltered. – R.G.

Pixu Riesling 2019
Szent György Hill, volcanic base, basalt rocks, 10-15-year-old vines, organic cultivation. Hand harvest on September 18, then pressing was followed by spontaneous fermentation in tanks. Two-thirds of the wine was aged in tanks, one-third in used, 500-litre barrels for nine months. 
Unfiltered, unfined, bottled on September 9, 2020

1,200 bottles made

Pixu Olaszrizling 2019

Szent György-hegy, volcanic base, basalt rocks, 10-15-year-old vines, organic cultivation. Hand harvest on September 18, then pressing was followed spontaneous fermentation in tanks, followed by ageing in used 500-litre barrels for half a year. 

Unfiltered, unfined, bottled on September 9, 2020

1,200 bottles made