We started making wine in 2017, as I took over the hobby vineyard of my father. We switched the farming to organic in 2016 and made our first (unofficial) vintage in 2017 with 600 bottles in total. The first official vintage has been 2018, which is already on the market. In that year we produced 2200 bottles, from which 1200 are already bottled. Among our 3 current wines, there is one white, one rosé and one red. In the vineyard, we use sulfur, cupper (in small amounts) and orange oil. We do almost no soil works but a lot of green works while the growing season. We grow regional varieties like Kékfrankos, Zweigelt but also some riesling and a tiny amount of cabernet sauvignon. In the cellar, we have got a strong low-intervention approach. We ferment everything with indigenous grapes. We basically try to avoid racking, because in this stadium the wines remain unsulfured. In the case of rosé (Fieldblend), we did one racking though. The red (Schmutzig) stayed on complete lees until the bottling. The only additive we use is sulfur, which we give to the wine at the bottling, and a tiny amount at the racking if it's necessary (rosé). The total sulfur levels are 38 by the red and 68 by the rosé. Both wines were bottled unfiltered and unfined. We also have a white one (Vadon) which is an experiment we did with grapes from an old, neglected vineyard which was not sprayed and pruned for the last 10 years. Here we used 24 hours of skin contact additionally. This one is an unofficial wine though, so I cant provide you an analysis as we never did one :DD. There are 2 other wines from 2018 which are going to be released next year, one of them probably completely unsulfured, but let's see what happens. We sell the wines mainly in restaurants and wine bars in Budapest, which have an eye for natural wines. This year, we took over another vineyard planted with riesling to farm it organically and to increase our white wine production too, and in 2019 we expect around 4000 bottles.