COUNTRY :
Hungary
REGION :
Northern Great Plain
PRODUCTION :
Photography by Tilo Wiedensohler
Annamária Réka Koncz had her winemaking academic start with a degree in Horticultural Engineering in Hungary and then a Masters in Agriculture, specializing in microbiology and yeast evaluation in Denmark. After graduating, she spent years traveling and working across wineries in Slovenia, Italy, and France, when she realized it was her home in Hungary that she was meant to plant real roots. Upon her return, she immediately purchased 3 hectares of old vines in the northeast village of Barabás, which is technically a part of the Bükk region. Since her first release in 2016, she’s the only producer in this once highly regarded but since forgotten region of Hungary.
More info here.
Disorder 12
Region: Barabás
Grape: Furmint
Vineyard Size:
Soil: Loam, volcanic rhyolite, clay
Average Age of Vines: 30 years
Farming: Organic
Harvest: By hand
Winemaking: Half destemmed, direct press into 400L clayver amphora, half macerated in an open vat, basket press into 400L clayver amphora.
Fining: none
Filtration: none
Added Added S02: none
Disorder 4
Region: Barabás
Grape: Furmint
Vineyard Size:
Soil: Loam, volcanic rhyolite
Average Age of Vines: 20-30 years
Farming: Organic
Harvest: By hand
Winemaking: Half whole cluster, half hand destemmed. Fermented separately.
Fining: none
Filtration: none
Added Added S02: none
“Freiluftkino”
Region: Barabás
Grape: Királyleányka, Hárslevelü, Riesling, Furmint
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: 2019 base wine, spontaneous fermentation with 2020 grape must in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02:
“A Change of Heart”
Region: Barabás
Grape: Kékfrankos
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: 50% destemmed, 50% whole cluster, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02:
“Robin”
Region: Barabás
Grape: Királyleányka, Hárslevelü, Riesling, Furmint
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02:
“Óra”
Region: Barabás
Grape: Királyleányka, Rhine Riesling, Hárlevelü, Furmint
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: 5 day maceration in open casks, destemmed, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02:
“(In) Return”
Region: Barabás
Grape: Királyleányka, Rhine Riesling
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: whole cluster, 24 hour maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel, sur lie
Fining: none
Filtration: none
Added S02:
“Pretty.Cold”
Region: Barabás
Grape: Királyleányka, Hárslevelü, Rhine Riesling, Furmint
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking:
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02:
“Eastern Accents”
Region: Barabás
Grape: Hárslevelü, Királyleányka
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: 5 day maceration of Hárslevelü, destemmed, semi-carbonic maceration of Királyleányka, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02:
“The Wizard”
Region: Barabás
Grape: Királyleányka, Rhine Riesling, Hárslevelü, Furmint
Vineyard Size: 3 hectares
Soil: volcanic
Average Age of Vines: 40-60 years
Farming: organic
Harvest: by hand
Winemaking: 24 hour maceration in open casks, destemmed, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Fining: none
Filtration: none
Added S02: