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Production on our 3-hectares is characterised by low yields and predictability, always with healthy fruit and terroir in mind.  (…) While I am a maximalist in the vineyards I am a minimalist in the cellar. After berry picking, the free run juice is separated from the press-juice, all with the belief that the highest quality is absolute. There is no permanent recipe; every year at the time of harvest we fine-tune the technological processes and make decisions   Balazs LUDANYI, founder-winemaker of CENTURIO Estate

The winery is a #govolcanic member.

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