Collection: Szóló

Tímea’s connection to grapes goes back to her childhood. As a little girl, she accompanied her grandparents to the vineyards in Tokaj-Hegyalja, helping wherever she could.

The family farmed two hectares in Tállya. Her grandfather worked in the local quarry, while her grandmother prepared grafts for the vines. Tímea left for the city to study, but soon realized she could not find herself in a fast-paced, urban lifestyle. When her grandparents were on the verge of selling the last remaining parcel of the estate, she returned home in 2009 to take over the family inheritance.

In the early years, she worked the vineyards alongside her grandmother and could rely on her grandparents’ support in the cellar. Around this time, fate brought Tamás into her life. His inspiring presence has since played a defining role in the estate’s journey. With his encouragement, Tímea was able to regain access to parcels that once belonged to the family. Her dedication and uncompromising pursuit of quality have created a strong foundation for the quiet, undisturbed expression of her delicate yet powerful wines.

Working naturally has always been a given: herbicides and synthetic treatments have never been used, and unnecessary cellar techniques have gradually been abandoned. They came to realize that their small-scale, carefully crafted wines possess far more soul. Since 2019, all wines have been bottled unfiltered and without additives, eliminating further technological interventions.

Tímea believes biodynamic viticulture is the cornerstone of true winemaking, a system in which humans and nature work in complete harmony. Of the estate’s 10 hectares, 70% is planted with Furmint, 20% with Hárslevelű, and the remainder with Sárgamuskotály, a younger planting. Their vineyards include Dukát, Tökösmály, Bártfai, Hetény, Palota, Ötvenhold, and Sípos, as well as 0.8 hectares in the northeastern part of Mád, in the Vilmány vineyard.

In the cellar, they use local oak barrels, sourced from the Kalina cooperage, as well as ceramic eggs, whose gentle porosity allows for subtle oxidation, perfectly suited to the mineral-driven, vibrant wines of the region.