WHY ST. DONAT?
Donat, born in Rome around 140 AD, was raised by his parents in the forbidden / tolerated Christian faith. At the age of 17, Donat became a member of the bodyguard of Emperor Marcus Aurelius in the Imperial Army, and during the Markomann Wars his legion was commanded to Pannonia.
In the summer of 173, to save the trapped, tired and thirsty legion, Donat sought the help of the Christian God. After his supplication, a fierce storm came, bringing rain on the side of the legion and rough hail in the enemy’s ranks. The enemy backed away and the Roman legion escaped, that was attributed to the deity Jupiter by the imperial propaganda, and to the prayer by Donat. Donat was eventually executed for his opposition, and his Roman tomb disappeared over the centuries and remained intact for more than a thousand years.
It was not rediscovered until 1646, and its cult was brought back to the area of Csopak by the Catholic South German settlers who came to Hungary during the time of Maria Theresa and soon became the patron saint of the local vineyards.
All this is special because Csopak’s first grapevines were planted by legionary veterans like Donat, in the second century.
Our plantations are located in Csopak, Tihany and Káli Basin. All the three terroirs have a specific microclimate and geology.
In addition to the different location and the distance from Lake Balaton, the soils of the vineyards are markedly different, which greatly influences the character of the wines.
VINEYARDS AND PARCELS
Diversity of our vineyards is the reason why we love this region so much. Soils with different textures and plots with radically different microclimates come together in our wines.
We cultivate vines in 12 different vineyards and make wines from a total of 15 hectares in Csopak, Tihany and Kali Basin.
The human-scale 15-hectare estate size gives us the opportunity to manage viticulture on our own and to place a strong emphasis on yield limitation as well. In addition to Csopak, we cultivate vines in Tihany and in the Káli Basin, the best parcels of Fekete-hegy, and we work exclusively with varieties that correspond to the traditions of the wine region.
The diverse location and soil of the areas help our quality aspirations, just as the fact that we process our own grapes only and the winemaking takes place in our cellar in Csopak. In most of our vineyards we carry out controlled organic farming, registered by the Hungária Öko Garancia under registration number 763866.
We are in favor of minimal intervention in winemaking. When choosing the perfect dates for harvest, we strive to ensure that the grapes get into the cellar with a maximum sugar content of 20 degrees and the right acidity.
On a harvest day, we process no more than one hectare of grapes. When the grapes reach the cellar, we crush the berries gently, then soak them in the skin for a couple of hours, but not more than one night. After soaking, the grapes are gently pressed, and the must, which is naturally filtered by the pomace, is transferred to cooling tanks without settling, and then to fermentation tanks, barrels or ceramics.
The fruit of each harvest day is fermented separately, typically spontaneously, and matured separately until spring extraction. Only natural clarifiers are used in the treatment of the wine, while our olaszrizling selections and red wines are bottled unfiltered.