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The Kövesd project was born from the shared vision of two passionate friends, Attila Sánta and Zoltán Varga. In 2021, they planted nearly three hectares of vines in Garamkövesd and neighboring Bajta, determined to demonstrate the true potential of the long-abandoned vineyards of the Lower Garam region through their wines.

Before returning home to Slovakia in 2015, Zoltán spent several years abroad in the United States and England, and later worked in Budapest. When the time came to start a family, he and her partner felt a strong desire to build their life back home in Garamkövesd. Although his family had no beekeeping tradition, he completed formal training in Biatorbágy in 2014 and, after moving back, established his own small apiary in 2015. Around this time, he met Attila, who joined the Alvárium apiary,  a partnership that would later evolve into a shared winemaking vision.

While searching for suitable locations for their bee colonies, they began spending time in an old family vineyard that nature had gradually reclaimed. The more time they spent there, the stronger their desire grew to give the abandoned vineyard a second life. In 2021, they planted nearly three hectares of vines on the southwestern slopes of the Kovácspatak Hills (Burda), on the border of Garamkövesd and neighboring Bajta in southern Slovakia. The place is part of a historic wine-growing area with centuries-old viticultural traditions.

Today, their vineyards are located in Béla (30–35 hectares), Bajta (1.5 hectares), and Kövesd (1.3 hectares). The plots are surrounded by forest and are not directly adjacent to other vineyards, allowing for a uniquely natural environment.

They cultivate Welschriesling, Grüner Veltliner, Pinot Noir, Kadarka, and Blaufränkisch.

While their young vines turn ready, they also work with organically grown grapes sourced from nearby growers, and they lease a small parcel on the outskirts of Béla.

The region is characterized by loess-based brown forest soils with volcanic andesite bedrock. The Kovácspatak Hills, nestled between the Börzsöny and Pilis Mountains and embraced by the Danube, Garam, and Ipoly rivers, benefit from a distinctive microclimate that gives the wines their unique character.

In the cellar, intervention is kept to an absolute minimum to allow the wines to express their origin as purely as possible. All work is done by gravity, without pumps. Grapes are pressed using a traditional basket press, and fermentation occurs spontaneously with native yeasts. The wines are bottled unclarified and unfiltered. Sulfur is used only in minimal amounts before bottling and in some cases not at all.

The estate is officially certified organic and is currently under contract with Demeter International as part of its biodynamic conversion process.