Vylyan
VINEYARDS...
The basis of our philosophy lies in the work done in the vineyards, which is naturally reflected in our wines, for remarkable wines may only be born of top-quality grapes.
We prefer natural, environment-friendly solutions in our vineyards and expect well- matured grapes in limited quantities, trying to do everything in our power to achieve these ends.
The birth of a good wine depends on countless tiny nuances:
We plant 7000 vines per hectare (1.8m x 0.8m vineyard density), which is important as the denser the plants are, the deeper their roots dig into the ground allowing them access to richer mineral material. It is also important to keep the grapes c. 40 cm above ground and in one line, so that they benefit also from the heat reflected from the ground itself. This additional heat adds to the bouquet and to the natural sugar content of the grape.
Our average yield is 30 hectolitres per hectare. This provides the basis for quality produce, but we should mention that this quantity varies from variety to variety and year to year. For example Pinot Noir averages 25-27 hl per hectare. (In comparison the appellation control of Villány suggests 90 hl/ha for Classic wines (100 for Portuguese) and 60 hl/ha for Premium wines.)
We determine the number of bunches by pruning, shoot-selection and de-leafing. Indeed, if necessary, further selection is made at the time of the harvest.
To ensure healthy grapes we not only utilise protective methods, but also seek to strengthen the immunity mechanisms of the vines themselves. This is why, after many years experience, we chose integrated pest-control that keeps the environmental effects of employed materials in the forefront and forbids the use of many chemicals used in other methods.
We like the idea of bio-dynamics as well and plan to start experimenting with it in one of our vineyards. (See: Coulée de Serrant: Biodynamics)
Our plantations
Today we work on 125 hectares. The size of our plantations provides a serious challenge, full of potential, and requires the efforts of a practised and well-organised team.
Slopes we have planted:
- Dobogó
- Sited on Black Hill (Fekete-hegy) right beside the winery. Sloping to the south it is dominated by Cabernet Sauvignon.
- Mandolás
- With southern exposure its cauldron shape conserves heat well. The Bordeaux varieties, (mainly Cabernet Franc) and Syrah love it.
- Pillangó
- Mostly a plateau which runs into a western-facing slope. Planted with white grapes, Portugieser and Blaufrankisch. The oldest Merlot plantations are also found here.
- Városhegy
- A plateau and a southerly facing area with a constant breeze. It is planted with lighter varieties (Zweigelt, Kadarka, Portugieser, Blaufrankisch) and grapes for rosé wines.
- Gombás
- We walk through a small wood to reach this easterly, cooler slope. It’s a heavier clay soil. A large part of our Pinot Noir is found here, where it feels very much at home.
In choosing our grape varieties we lay emphasis on both international varieties (Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah) and local varieties (Kadarka, Blaufrankisch, Portugieser, Zweigelt).
...AND WINERY
"Like the vines themselves, hard work also bears its fruit…"
Differing from the example of most wineries in the wine region – in which the cellars are built in the village or town, away from the source of production – we have chosen to make the centre of our business on the Black Hill in Kisharsány, right in the heart of the vineyards. Thus it is our intention to symbolise our commitment to the location and to the vines themselves.
From the very beginning our aim was to make the most beautiful wines possible bearing the characteristics of the Villány region. We redefined the know-how of times past in accordance with the challenges of our age. We vary our wine-making methods from harvest to harvest, according to the peculiarities of the vintage, and have no “fixed recipes”. Taking into account the special conditions of each year’s grapes and wines we nurture each wine like a child, trying to bring the best out of it.
Our wines...
We produce wines in both categories of the appellation control system: Classic and Premium. These two styles are also distinguishable immediately by the appearance of our bottles.
The lighter, fruity Classic wines have shorter maturation. The aroma of the grapes has more emphasis. These are straight, clean, easily understandable wines. These wines usually reach the market with their latest vintage.
For our Premium wines we choose the best grapes from our best vineyards. The exceptionally low yield means higher concentration for the wines. They all matured long and present the essence of our work.
The secret of winemaking lies in the details...
We harvest our grapes manually and into small crates, as it is important that the grapes arrive at the top of the winery for processing unscathed. Here each variety and vineyard is treated separately, sometimes involving another round of manual selection before their processing: stalk removal, crushing and pressing. The grape juice reaches the tanks by the gentle force of gravitation and the wines in the same way are moved to the cellar for maturation.
After pressing, settling, cleaning and fermentation the Riesling and Rosé wines stay in closed tanks (reductive winemaking). Our prime aim here is to produce fresh, fruity wines. A part of our Chardonnay wine is fermented in barrels and then married with the reductive wine, to which it gives a fuller body, richer bouquet and a creamier character.
The early red grapes (Portugieser, Zweigelt, Blaufrankisch and Pinot Noir) undergo a cold maceration for 7-10 days, in which the cooled juice is soaked on the skins, thus emphasising the fruity and fleshy character of the wine. The cooled soaking-period is followed by a short, careful fermentation.
Our late-harvest, tannin-rich varieties are processed quite differently, and here we try to emphasise the character of the wine with a strong fermentation fully exposed to the skins. Fermentation is followed by further maceration on the skin. Chiefly Pinot Noir is fermented in the ancient manner, with the grapes being crushed by foot and the wine fermented in traditional wooden barrels.
With our red wines the malolactic fermentation is usually left to run its natural course in the barrel, thus resulting in a smooth, velvety texture. The harmony of our wines is achieved through maturation in wooden barrels. For our premium wines we use 225-litre, barrique barrels of Hungarian oak. We buy them from Hungarian coopers (Trust Hungary and European Coopers).
Our lighter Classic wines are usually matured in oval wooden vats, prepared from our own selection of wood and made in Austrian cooper, Franz Stockinger’s workshop. The maturation period is decided individually for all vintages and varieties, usually lasting from 6 to 18 months. Most of our Premium wines are bottled with minimum filtration.
