Winery

The Wunderlich wine cellars were named after their chief vintner and co-proprietor, Wunderlich Alajos, who is known as "Lojzi".

Lojzi began his vintner activity as an adult, with a real talent. He won a gold medal with his first wine, the Kadarka Rosé 1992, which was also judged to be the best kadarka in the 1993 national wine competition. Subsequent years brought him more and more recognition: he produced continuously excellent and recognised wines. In addition, he became extremely popular not only for his delicious wines, but also for his well-known hospitality and celebrated talent for cooking (Péter Új journalist wrote once that the "cock stew a la Lojzi" has a place in world heritage). Like the man behind them, Wunderlich wines are joyous and friendly.

After nearly a decade of wine making, the manufacture of Lojzi wine faced the classic problem of quality small-scale producers: they are able to produce a high quality product, in quantities that mean the market is not interested in the product financially, therefore no real growth or the enabling of further developments could have been expected. At this time Wunderlich came up with the idea of cooperating with family friends Mr. and Mrs. Varjas-Szűcs and the founded Wunderlich Pincészet Kft. (Wunderlich Wine Cellars Ltd.), which moved to its present home in 2004.

The new facilities came into existence as a new investment. Their output capacity is now 250,000 bottles and their bottle-ageing capacity 480,000 bottles  a year. The Wunderlich Wine Cellars mix the best 21st Century wine technologies with traditional methods. This provides an opportunity for Lojzi to achieve his professional aims while also experimenting.

Architecturally the facilities are world class. The technological background of all known red wine fermentation methods is ensured: Ganimede from Toscana, the German Taucher and the traditional French wooden tubs are temperature controlled. The ageing cellar includes 1,200 small barrels and also offers an area for handling and ageing tanks. After bottling the wines are stored in the 17ºC temperature bottle ager, from where they are put on the market after a few months to several years of aging, depending on the art.

 

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