“Our wines are not made from a single mould. They bear the mark of the vintage. In 2023 – unlike many – we waited out the rain, the grapes ripened beautifully and there were even botrytised berries in the harvest. Our wines became more pronounced and fuller, they will be perfect for the holidays," says Imre Györgykovács about his 32nd vintage, in which he ultimately made only two wines.

In this vintage, the Tramini is even richer and more layered, as the 0.16-hectare vineyard was harvested together with Imre’s 0.04-hectare parcel of Sárgamuskotály (Muscat Blanc). Although the Sárgamuskotály proportion is minimal in terms of quantity, it contributes significantly to the wine’s character, giving it a more pronounced, tauter structure. The grapes arrived at the cellar in several waves. After destemming and a few hours of skin contact, they underwent a long, nearly half-day pressing, during which the must strengthened, aerated and oxidised.

The next day, the settled must was poured by buckets into freshly cleaned barrels, where it fermented quietly, spontaneously and slowly to dry, until racking in December.
“I couldn’t describe the process precisely,” Imre said, standing in the cellar at the end of the 2023 harvest, at the start of fermentation, “but I’ve found that during slow fermentation, the yeasts and enzymes have more of a say. The Tramini has just started – it’s still brown at this stage. It’s bubbling away nicely, and when the sugar drops, a greenish hue will appear.”

A total of 1,320 bottles were made.