They say that Zala is where the soul comes to heal. And what better remedy than a glass of exquisite wine crafted with genuine care?
Our winery lies nestled among the rolling hills of Zala, near the Kis-Balaton. Our mission is to share the distinct character of the Zala wine region with wine lovers around the world.
The vineyards of Zala are located in one of the most picturesque and poetic regions of Hungary. The gentle slopes and valleys create a unique terroir, a term used to describe the special characteristics of this land.
This region is characterized by its unique natural environment. Unlike other grape-growing areas, Zala never developed a classical monoculture of vineyards. Instead, the vines were planted on south-facing hillsides with eastern and western slopes, flanked by ancient whitewashed press houses lining the ridge-top roads.
Since ancient Pannonia, this area has been recognized as ideal for viticulture, thanks to the combination of soil, climate, and traditional cultivation methods.
The region’s climate is shaped by an annual rainfall of 700-800 mm, placing it among the less extreme areas in terms of weather. Winter frost damage is rare, and the vineyards receive moderate sunlight, with an average of 1900-1950 hours of annual sunshine. The terroir itself is cooler, with an average temperature lower than the national average.
Throughout history, Zala’s vineyards have defined its identity. In 1860, the historical Zala County recorded 34,000 wine cellars and press houses. This landscape invites visitors to immerse themselves in its message: listen, understand, and be inspired.
Our winery is set in this scenic landscape, with its minimalist style and architectural design, complemented by the sight of new barrique barrels that captivate visitors.
On-site grape processing and winemaking take place in a modern and aesthetically pleasing environment. Beyond quality wines, we also produce grape pomace brandy, rooted in the essence of the vine.
Our own 65-hectare estate primarily grows red grape varieties ideal for Bordeaux-style wines, including Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Syrah, and Pinot Noir. For white wine enthusiasts, we offer Sauvignon Blanc, Chardonnay, Irsai Olivér, and Olaszrizling. In addition, we manage 20 hectares of leased vineyards and also source additional grapes. Both our own and leased vineyards are located near the winery, ensuring fast processing and optimal quality preservation.
Our winery is the largest in the Zala region, both in storage capacity and wine production volume.
We honor tradition while blending it with the most modern technology and expertise. At the core of our success is teamwork and the dedication of our colleagues.
Dániel Jászberényi
Managing Director
I consider it my mission to restore the Zala wine region to its former glory.
Luis Fuentes
Head Winemaker
Our award-winning wines reflect the dedication and expertise of our Chilean head winemaker, Luis Fuentes, whose unique style shines through every bottle.
Balázs Salamon
Viticulture Division Manager
Marcell Berta
Winemaking Team Leader
Noémi Szökrény
Wine shop, order
Krisztián Török
Chief Tax and Accounting Officer
Our journey began with our co-founder, Stefán Császár (born István Császár), who was born in 1939 in the small village of Pusztaszentlászló near Zalaegerszeg.
During the 1956 revolution, as a young apprentice chef, he decided to seek his fortune abroad. Fate led him from an Austrian refugee camp to Sweden, where he initially worked on ocean liners. His career later soared to include being head chef at Nobel Prize banquets and cooking for the Swedish royal family.
At the height of his overseas career, he purchased and renovated a hotel with a restaurant in Sweden. However, after the regime change in Hungary, he felt drawn back to his homeland. During his decades abroad, he formed a partnership with the family of a prominent furniture company owner, and together they decided to establish a winery with its own vineyard.
After a long search, they found the ideal property in Nagyrada, South Zala. The company was founded in 1996, with large-scale vineyard planting continuing between 2000 and 2004. The central building, surrounded by hills and valleys, was completed in 2006.
Before harvesting, we conduct trial harvests, taking multiple average samples to determine the optimal harvest time. We analyze sugar content, potential alcohol levels, pH, acidity, tannin ripeness, and flavor profiles, as well as conduct plant health assessments. About 80% of our harvest is done by machine, while higher-quality bottled wines are harvested manually.
The harvested grapes are measured and then mostly destemmed and crushed. For premium white wines, we use whole-cluster pressing.
Sometimes we perform cold soaking for a few hours, particularly for aromatic varieties and rosés.
The new wine undergoes enzymatic treatment and flotation for clarification, or in some cases, sedimentation.
After alcoholic fermentation, which lasts about 1-2 weeks, the wine undergoes stabilization, clarification, and filtration before bottling.
The harvested grapes are measured, destemmed, and crushed before being transferred to stainless steel fermentation tanks. In some cases, we perform cold soaking for 1-2 days before fermentation.
For premium red wines, fermentation is carried out in smaller vessels with manual cap management to extract maximum color and flavor.
Following fermentation, the wine is macerated on the skins for an additional 1-2 weeks to extract more tannins and polyphenols. The free-run and press wines are then separated and treated accordingly.
All our red wines undergo malolactic fermentation, mostly naturally, with occasional inoculation. This is followed by sulfuring to stabilize the wines.
The wines are then aged in stainless steel tanks, 225, 500 l barrique barrels, or amphorae imported from Tuscany, depending on the quality tier. Periodically, we taste and analyze the wines, deciding when they are ready for further treatments (fining, filtering) or blending.
Finally, the wines are bottled.
