Olivér Weingartner

Overview & Identity

Olivér Weingartner is an independent Hungarian winemaker based on Somló Hill in the Nagy-Somló appellation, one of Central Europe’s most distinctive volcanic wine regions. Operating under his own label and in connection with 5 Ház Borbirtok, Weingartner focuses on small-batch, terroir-driven wines that combine traditional craftsmanship with natural, low-intervention enology.

His estate covers approximately 4 hectares on Somló’s northern slopes, an area renowned for its basaltic subsoils, high mineral content, and the ability to produce long-lived, structured white wines.

Vineyards & Terroir

The vineyards are situated between 300 and 450 meters above sea level, directly below the ruins of Somló Castle. The region’s volcanic basalt and loess-based soils, interlaced with sand and clay, contribute to exceptional mineral expression and firm acidity in the wines.

All viticulture is carried out using organic, sustainable practices:

• No synthetic fertilizers, herbicides, or systemic treatments are applied.

• Soils are cultivated to promote microbial diversity and deep rooting.

• Harvesting is done entirely by hand, with strict selection in the vineyard.
  Average yields are maintained at 5–6 tons per hectare, ensuring concentration and varietal purity.

Grape Varieties

Olivér works almost exclusively with indigenous Hungarian and Central European varieties, including:

• Juhfark – Somló’s flagship grape, noted for its piercing acidity and capacity for long maturation.

• Furmint – Known for its balance of fruit and structure, often used in dry volcanic expressions.

• Hárslevelű – Adds aromatic lift and texture to blends.

• Olaszrizling and Rajnai Rizling (Rhine Riesling) – Provide clarity, tension, and mineral depth.

• Occasional field blends combine multiple varieties from older mixed plantings.

Winemaking & Cellar Practices

Weingartner’s approach combines precision with restraint, allowing terroir to speak with minimal interference.

• Fermentation: Spontaneous, using only native yeasts; no temperature control beyond the natural cooling of the cellar.

• Pressing: Gentle whole-cluster or whole-bunch pressing is employed to preserve phenolic balance.

• Aging: Wines mature on fine lees for 8–12 months, gaining texture and stability without manipulation.

• Vessels: Aging occurs in a combination of neutral oak barrels, porous tanks, and inert vessels, depending on the variety and vintage.

• Additives: No fining or filtration is performed. Sulfur is used sparingly, only at bottling if required for microbiological stability.

All wines are bottled by gravity in small batches, reflecting each parcel and varietal lot separately before blending.

Production & Wine Profile

Annual production remains below 10,000 bottles, focusing on precision and vineyard typicity over volume.

The wines typically display:

• High natural acidity and linear structure.

• Saline and smoky mineral expression from basaltic soils.

• Subtle oxidative tones balanced by purity and freshness.

• Long aging potential, especially for Juhfark and Riesling-based cuvées.

Notable examples include:

• “Bipolar” – An orange wine blend of Rhine Riesling and early-harvest Juhfark, fermented on skins and aged in mixed vessels.

• Rajnai Rizling – A precise, mineral-driven Riesling with partial skin contact and neutral oak aging.

Philosophy & Vision

Olivér Weingartner’s philosophy is rooted in authenticity, minimal intervention, and geological expression. His goal is to reveal the voice of Somló’s volcanic soils through restrained yet technically rigorous winemaking.

Each wine is treated as a natural extension of its environment—balanced between wildness and control, structure and subtlety. By working in harmony with nature rather than against it, Weingartner produces wines that embody both the raw power of Somló’s terroir and the finesse of modern precision winemaking.