Renowned Hungarian and foreign experts have helped us to create a winery between the hills of Szekszárd that makes full use of the possibilities offered by nature with the help of the most modern technology. The processing and cellar, sunk to a depth of thirty meters, utilises the Earth’s gravitational energy and natural heat storage capacity, thus ensuring the most gentle processing possible.
Grapes carefully harvested from vines enter the processing in crates at the highest point of the winery. In the case of this wine, intact bunches are placed on a lattice shaking table, where the grapes are automatically cleansed of most contaminants during gentle vibration. The residue is removed by manual sorting. This is when the berries that are not sufficiently ripe or damaged are also removed. The berries are then gravity fed to the containers or press.
The fermentation is carried out at a temperature of ten degrees at a precisely controlled temperature, under 24-hour supervision.
Our barrels are made of high quality Hungarian and American oak in 225, 300, 500 litre sizes, with different roasting. This way, all our wines get the most proper maturation, so that we are always one step closer to the perfect Lajvér wine.