Collection: Géza Galán丨Vaskapu

Géza’s journey to Mohács took him along unexpected twists and turns, guided by a mix of chance, timing, and an open-minded curiosity about the world of wine. Originally from Upper Hungary (now Slovakia), his father had vineyards near Kürt. While no wine was ever produced there, the family’s passion for a cellar was inherited by Géza.

He fell in love with the Mohács landscape while reporting on a busó festival — an encounter followed by another, equally fateful connection with a local girl. When they discovered the estate, known locally as Vaskapu Castle, they knew that sooner or later, their lives would be rooted here.

The Mohács vineyard, part of the Mecsek Valley, was already celebrated for its Kadarka wines in the 19th century. At that time, Kadarka was not a single grape variety, but a collective term for several similar red grapes. Géza believes this area may even be climatically superior to Szekszárd or Villány, thanks to the constant air movement provided by the nearby Danube. The soils are loess with high lime content, over rich brown forest soil 1–1.5 meters deep, enriched by stones and lime deposits.

In the vineyard, he follows biodynamic practices and uses the gentlest plant protection possible. In the cellar, his approach is equally restrained: he intervenes only to guide natural processes, believing that his role is simply to avoid spoiling the wine, letting the vineyard speak for itself.

Larger harvests are pressed in a big vertical press, while smaller batches go into a basket press. Grapes are macerated in Burgundy-style fermenter vats for 2–14 days, depending on the variety. During maturation, he experiments with a variety of vessels — glass, steel, French and Hungarian old and new barrels. He often blends fractions from different containers to create the final wines.

The wines are marked by minimal sulfur use.