The Somló Volcano & the Computer Scientist's Return
Olivér Weingartner is an independent Hungarian winemaker based on Somló Hill in the Nagy-Somló appellation — one of Central Europe's most distinctive and historically significant volcanic wine regions. With a family name that literally translates to "wine garden," Olivér's path to the cellar was written in his blood, though he took a circuitous route to get there. Born into a family with a vineyard on the north side of Lake Balaton, young Olivér wanted nothing to do with wine — his first agricultural job was picking corn in Austria during summer breaks from studying computer science in Budapest. It wasn't until one of those summers, when he worked in a vineyard in Switzerland, that the vine captured his imagination. His first wine industry position was at the prestigious Bründlmayer Estate in Austria's Kamptal region, where he learned precision viticulture techniques — such as cutting larger grape clusters after flowering — that he continues to employ on Somló today. It was during his Austrian years that Olivér developed his deep understanding of and hands-on experience with organic and biodynamic viticulture. In 2019, he returned to the Lake Balaton region to be closer to his growing family and took a position as winemaker at 5 Ház Borbirtok on Somló's north side, directly below the ruins of the 13th-century Somló Castle. On this small, 4-hectare estate, Olivér had the opportunity to build something from the ground up and to learn from the existing winemaking community on the hill. In 2020, he launched his private label, making wines in the natural category — wild yeasts, additive-free, unfined, unfiltered. His deep knowledge of organic viticulture allows him to grow healthy grapes that need little to no intervention in the cellar. In 2024, his private natural wine label was merged with 5 Ház Borbirtok's operations, creating a unified expression of his vision. Today, Olivér is not merely tending vines but shaping the future of Somló's winemaking, balancing tradition with a modern, organic ethos. His reputation as a talented natural winemaker is growing rapidly throughout Europe, with his labels gaining recognition among wine enthusiasts for their purity, terroir-driven character, and expressive flavours. His commitment to minimal intervention and dedication to showcasing the unique qualities of Somló's volcanic terroir have earned him a loyal following, with his wines sought after in natural wine bars and specialty shops across the globe.
The Weingartner Journey & the Austrian School
The story of Olivér Weingartner begins not in a vineyard, but in a classroom in Budapest, where a young man named Olivér — whose surname literally means "wine garden" — was studying computer science and dreaming of anything but the family vines. Born into a family with a vineyard on the north side of Lake Balaton, Olivér had grown up surrounded by wine but had rejected it as his path. His first agricultural job was as far from viticulture as one could imagine: picking corn in Austria during summer breaks, a seasonal worker in the fields of a country that would later become his professional home.
The turning point came during one of those Austrian summers, when Olivér took a job in a vineyard in Switzerland. Something shifted — the rhythm of the vineyard, the patience of the grower, the transformation of grape into wine spoke to him in a way that computer code never had. He returned to Central Europe with a new vision, and his first wine industry position was at the prestigious Bründlmayer Estate in Austria's Kamptal region — one of the most respected wineries in the German-speaking world, known for its precision viticulture, organic practices, and world-class Grüner Veltliner and Riesling.
At Bründlmayer, Olivér learned techniques that would define his approach for years to come: the precision of canopy management, the discipline of organic viticulture, the art of cutting larger grape clusters after flowering to concentrate the vine's energy on fewer, better berries. It was here that he developed his deep understanding of and hands-on experience with organic and biodynamic viticulture — not as abstract philosophies, but as practical, daily disciplines that produce healthier vines, better grapes, and more authentic wines. The Austrian school of winemaking — rigorous, technical, respectful of terroir — became the foundation upon which Olivér would build his own voice.
In 2019, with a growing family and a decade of Austrian experience behind him, Olivér made the decision to return to Hungary. He took a position as winemaker at 5 Ház Borbirtok — "5 House Wine Estate" — on the north side of Somló Hill, directly below the ruins of the 13th-century Somló Castle. The estate was small — just 4 hectares — but the potential was enormous. Somló is one of Hungary's smallest yet most distinctive historical wine regions, a solitary volcanic hill near Lake Balaton with a winemaking history dating back to the 12th century. It was here, on this ancient, basalt-rich slope, that Olivér would build something from the ground up — learning from the existing winemaking community, respecting the hill's traditions, and slowly crafting a style that was uniquely his own.
In 2020, Olivér launched his private label — wines made in the natural category, using the techniques he had honed in Austria and the grapes he was growing on Somló. His deep knowledge of organic viticulture allowed him to grow healthy grapes that needed little to no intervention in the cellar: wild yeasts, no additives, no fining, no filtration. The wines were small-batch, terroir-driven, and immediately distinctive — expressions of Somló's volcanic basalt that could not be mistaken for wines from anywhere else. In 2024, his private natural wine label was merged with 5 Ház Borbirtok's operations, creating a unified estate that combines Olivér's vision with the infrastructure and heritage of an established winery. Today, he is not merely tending vines; he is shaping the future of Somló's winemaking, balancing 800 years of tradition with a modern, organic ethos that speaks to the global natural wine movement.
"With a family name that translates to 'wine garden,' it seemed inevitable that Olivér Weingartner would end up working in the wine business, but as a child, he wanted nothing to do with his family vineyard."
— East West Wines
The Somló Volcano & the 13th-Century Castle
Somló is one of Hungary's smallest yet most distinctive historical wine regions — a solitary extinct volcanic hill rising from the plains of Veszprém County near the northern shore of Lake Balaton. With a winemaking history dating back to the 12th century, Somló has survived Ottoman rule, phylloxera, and communist collectivisation, and is now experiencing a renaissance led by passionate smallholders and visionary winemakers like Olivér Weingartner. The region centres around the solitary Somló Hill and includes the Nagy-Somló PDO and the smaller Somló PDO — appellations that have been famed for centuries for producing wines of extraordinary longevity, minerality, and medicinal reputation. So prized were Somló wines that they were once dubbed "wedding night wine" — a reference to their supposed aphrodisiac qualities and their capacity to fortify the body and spirit.
Olivér Weingartner's vineyards are situated on the north-facing slopes of Somló Hill, directly beneath the ruins of the 13th-century Somló Castle — an elevated, compact terrain that captures the full force of the hill's volcanic character. The elevation ranges between 300 and 450 metres above sea level, with the higher vineyards offering cooler temperatures and greater diurnal variation that preserves acidity, while the lower slopes provide warmth and ripeness. The topography is steep and demanding, requiring all vineyard work to be done by hand — there is no mechanism that can navigate these slopes with the precision and care that manual labour provides. This is not easy wine country; it is demanding, uncompromising, and extraordinary.
The soils are the defining feature of Somló's terroir — volcanic basalt and loess-based soils, interlaced with sand and clay, that contribute exceptional mineral expression and firm acidity to the wines. The basaltic subsoils are rich in minerals, with high iron and magnesium content that forces vines to struggle and concentrate their flavours. The loess adds a silty, wind-blown dimension that provides water retention and nutrient balance. The sand and clay layers create pockets of different drainage and root penetration, adding complexity to the vineyard's expression. This is not fertile, forgiving soil; it is volcanic, mineral, demanding — the kind of soil that produces wines of extraordinary character and longevity, but only if the vigneron is patient and skilled enough to work with it rather than against it.
The farming at Olivér's estate is organic and sustainable — a commitment rooted in his Austrian training and his understanding that healthy soil produces healthy grapes, and that chemical intervention compromises both flavour and authenticity. No synthetic fertilisers, no herbicides, no systemic pesticides. Soils are cultivated to promote microbial diversity and deep rooting. Harvesting is done entirely by hand, with strict selection in the vineyard — only the healthiest, most perfectly ripe bunches make it to the cellar. Average yields are maintained at 5–6 tonnes per hectare — a deliberate restriction that ensures concentration and varietal purity rather than volume. The vines are dry-farmed, sending roots deep into the basaltic subsoil in search of water and minerals, producing grapes of greater depth and mineral intensity than irrigated vines could ever achieve.
The climate is continental, moderated by the proximity to Lake Balaton — the "Hungarian Sea" — which provides thermal inertia and humidity that softens the extremes of the Hungarian summer and winter. The north-facing slopes are cooler than the south-facing aspects, preserving the acidity that is the hallmark of Somló wines. The diurnal variation is significant, with hot days for phenolic ripeness and cool nights for acid retention. These are conditions that have produced exceptional wine for 800 years, and that continue to yield grapes of remarkable quality when farmed with the precision and respect that Olivér brings to every decision.
The varieties cultivated at Olivér's estate represent a focused selection of Hungary's indigenous and Central European heritage grapes, each chosen for its suitability to Somló's volcanic terroir and its capacity to express the hill's unique mineral character. Juhfark — "sheep's tail," named for the shape of its grape cluster — is Somló's flagship variety, noted for its piercing acidity, smoky mineral profile, and extraordinary capacity for long maturation. Furmint — Hungary's most famous white grape, known from Tokaj but equally expressive on volcanic soils — provides balance of fruit and structure. Hárslevelű — "linden leaf," an aromatic variety that adds texture and floral lift to blends. Olaszrizling — Welschriesling, a workhorse variety that provides clarity, tension, and mineral depth. Rajnai Rizling — Rhine Riesling, the noble grape of the Rhine and Mosel, which finds an unexpected home on Somló's basalt, producing wines of electric acidity and petrol-inflected complexity. Occasional field blends combine multiple varieties from older mixed plantings, creating wines of extraordinary genetic diversity and historical resonance. These are not international clones; they are Central European grapes with Central European identity, and they are the voice of Olivér Weingartner in every bottle.
North-facing slopes of Somló Hill, Veszprém County, near Lake Balaton. Nagy-Somló PDO. Directly below 13th-century Somló Castle ruins. Elevations: 300–450 metres. Solitary extinct volcanic hill. Winemaking history since 12th century. Once dubbed "wedding night wine" for medicinal reputation.
Soil: volcanic basalt and loess-based soils, interlaced with sand and clay. Rich in minerals, high iron and magnesium. Exceptional mineral expression, firm acidity. Forces vines to struggle and concentrate. The source of the smoky, saline, structured character that defines Somló wines.
Organic and sustainable viticulture. No synthetic fertilisers, herbicides, pesticides. Soils cultivated for microbial diversity and deep rooting. Hand-harvested with strict selection. Dry-farmed, no irrigation. Yields: 5–6 tonnes per hectare for concentration. Austrian precision applied to Hungarian tradition.
Juhfark (Somló's flagship, piercing acidity, smoky mineral, long ageing). Furmint (balance of fruit and structure). Hárslevelű (aromatic lift, texture). Olaszrizling (clarity, tension, mineral depth). Rajnai Rizling (electric acidity, petrol complexity). Occasional field blends from old mixed plantings.
The Cellar & Precision with Restraint
At Olivér Weingartner's estate, the winemaking philosophy is one of precision with restraint — a commitment to allowing the distinct volcanic character of Somló Hill and the quality of organically farmed fruit to shine through with the least possible manipulation, guided by the technical rigour Olivér learned in Austria and the intuitive respect for tradition he developed in Hungary. All wines are produced with wild yeasts, additive-free, unfined and unfiltered. Fermentation is spontaneous, using only native yeasts; no temperature control beyond the natural cooling of the cellar. Pressing is gentle whole-cluster or whole-bunch, preserving phenolic balance. Wines mature on fine lees for 8–12 months, gaining texture and stability without manipulation. Aging occurs in a combination of neutral oak barrels, porous tanks, and inert vessels, depending on the variety and vintage. 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. This is not rustic natural wine; it is precision natural wine — Austrian technique in service of Hungarian terroir.
The vinification process is meticulous and deeply responsive to the material at hand. Olivér makes decisions based on the condition of the fruit, the characteristics of the vintage, and the stylistic direction he envisions for each wine — the same responsive, intuitive approach that a skilled craftsman brings to every creation. For the Juhfark, his flagship variety, the grapes are typically whole-cluster pressed and fermented in neutral oak or porous tanks, with extended lees contact that develops the variety's signature smoky, mineral complexity. For the Furmint, he may choose inert vessels for a cleaner, more direct expression of fruit, or neutral oak for added texture and oxidative development. For the Riesling, partial skin contact and neutral oak aging create wines of extraordinary tension and petrol-inflected complexity. Each decision is made by taste, by instinct, by the voice of the grape and the soil — guided by Olivér's Austrian-trained precision and his commitment to transparency.
A defining feature of the Weingartner approach is the combination of traditional Hungarian varieties with Central European winemaking techniques that have been refined over centuries in Austria, Germany, and Switzerland. The cellar is not a museum of ancient practices; it is a working laboratory where old and new coexist in productive tension. Neutral oak barrels — used not for flavour but for micro-oxygenation and texture — sit alongside porous tanks that allow gentle oxidative development, and inert vessels that preserve primary fruit purity. The natural cooling of the cellar provides temperature stability without technological intervention. Gravity bottling ensures that the wines are not shaken or disturbed before release. Every step is considered, every choice deliberate, every wine an expression of both the vineyard and the vigneron's vision.
"Juhfark" — The Smoky, Mineral Flagship: The Juhfark is Olivér Weingartner's signature wine — made from Somló's flagship variety, a grape noted for its piercing acidity, smoky mineral profile, and extraordinary capacity for long maturation. The name "Juhfark" means "sheep's tail" in Hungarian, a reference to the distinctive shape of the grape cluster. At Olivér's estate, the Juhfark is typically whole-cluster pressed and fermented in neutral oak or porous tanks, with 8–12 months on fine lees that develops the variety's signature complexity. In the glass, it is pale gold with bright clarity. The nose offers smoke, flint, white pepper, and a distinct mineral note that speaks of the basaltic soils of Somló. The palate is full-bodied, with electric acidity, a silky texture from lees ageing, and a long, savoury, mineral finish that seems to unfold in layers. It is a serious wine for serious drinkers — the liquid expression of a volcanic hill and 800 years of tradition. Serve at 10–12°C. Age 5–15 years. ~€18–€28 / ~$20–$30 USD.
"Furmint" — The Balanced, Structured White: The Furmint is Olivér Weingartner's most balanced and versatile wine — made from Hungary's most famous white grape, a variety known from the sweet wines of Tokaj but equally expressive in dry, volcanic expressions. Fermented in inert vessels or neutral oak depending on the vintage, with gentle lees contact that adds texture without masking the grape's natural clarity. In the glass, it is pale straw with brilliant clarity. The nose offers green apple, quince, white flowers, and a subtle smoky undertone from the Somló basalt. The palate is medium to full-bodied, with vibrant acidity, a firm structure, and a long, clean, mineral finish. It is a wine of both immediacy and longevity — approachable young but capable of developing extraordinary complexity with age. Serve at 10–12°C. Drink young to medium term. ~€16–€24 / ~$18–$26 USD.
"Rajnai Rizling" — The Electric, Petrol-Inflected Riesling: The Rajnai Rizling is Olivér Weingartner's most precise and terroir-expressive wine — made from Rhine Riesling, the noble grape of the Rhine and Mosel, which finds an unexpected and extraordinary home on Somló's volcanic basalt. Fermented with partial skin contact and aged in neutral oak, it produces a wine of electric acidity, mineral tension, and the petrol-inflected complexity that only great Riesling can achieve. In the glass, it is pale gold with bright clarity. The nose offers lime, green apple, petrol, and a distinct flinty mineral note. The palate is light to medium-bodied, with piercing acidity, a taut structure, and a long, complex, lingering finish that seems to echo the vineyard itself. It is a wine for the patient and the passionate — proof that Somló can produce Riesling of genuine world-class quality. Serve at 8–10°C. Age 5–12 years. ~€18–€26 / ~$20–$28 USD.
"Bipolar" — The Experimental Orange Blend: The "Bipolar" is Olivér Weingartner's most creative and boundary-pushing wine — an orange wine blend that began as an experiment and evolved into a method for future vintages. The name comes from the wine's character changing from one day to the next during Olivér's initial experiment — a wine of shifting moods, unpredictable evolution, and extraordinary complexity. The blend combines 50% Juhfark — left 15 days on skins, then 8 months on fine lees in Kádar Hungarian oak from the Zemplén forest — with 50% Badacsony Rhine Riesling and Savagnin, left 120 days on skin in porous tanks. The 120 days of skin contact creates a wine of extraordinary phenolic depth, textural richness, and aromatic intensity. In the glass, it is deep amber-orange with a slight haze. The nose offers honeysuckle, quince, lemon, and herbs — a complex bouquet that evolves continuously. The palate is rounded and medium-bodied, with a long finish that seems to unfold in layers. It is a wine for the adventurous — proof that experimentation, when grounded in technical skill and terroir respect, can produce something genuinely new and profound. Serve at 12–14°C. Age 3–7 years. ~€20–€30 / ~$22–$33 USD.
"Multi Kulti" — The Field Blend Rosé: The "Multi Kulti" is Olivér Weingartner's most playful and joyful wine — a field blend rosé made from grapes sourced from his family's old vineyards on the north side of Lake Balaton, as well as their neighbour's old diverse vineyard that used to be a vine nursery. The blend includes 35+ varieties — Zweigelt, Kékfrankos, Cabernet Franc, Merlot, Grüner Veltliner, Boglárka, Pinot Noir, and many more — creating a wine of extraordinary genetic diversity and historical resonance. Direct-pressed, wild-fermented in steel tanks without temperature control, bottled after 14 days with 12–13 g/L of sugar remaining, then aged 8 months to 1 year in bottle before disgorging. In the glass, it is pale salmon with bright clarity. The nose offers strawberries and cream, jammy blueberries, and a floral lift. The palate is light-bodied, with vibrant acidity, a gentle mousse from the natural fermentation, and a long, refreshing, fruity finish. It is a wine of joy and community — a celebration of the old, mixed vineyards that once defined Central European viticulture. 1,200 bottles produced. 30–50-year-old vines. Serve at 8–10°C. Drink young. ~€16–€24 / ~$18–$26 USD.
"Ruby Lights" — The Natural Gewürztraminer-Pinot Gris: The "Ruby Lights" is one of Olivér Weingartner's most distinctive natural wines — a 100% natural orange wine made from Gewürztraminer and Pinot Gris, with no added sulfites (<10 mg/L). Fermented on skins and aged in mixed vessels, it produces a wine of extraordinary aromatic intensity, textural depth, and zero-compromise purity. Gewürztraminer provides lychee, rose petal, and spice; Pinot Gris adds body, structure, and a subtle pink-grey hue. Together, they create a wine that is both exotic and grounded, fragrant and mineral, immediate and complex. In the glass, it is deep amber-rose with a slight haze. The nose offers lychee, rose, ginger, and a distinct smoky mineral note from the Somló basalt. The palate is full-bodied, with gentle tannins, vibrant acidity, and a long, complex, lingering finish. It is a wine for the curious and the committed — proof that natural wine, when made with precision and respect, can achieve a level of purity and expression that conventional wines cannot match. Serve at 12–14°C. Drink young to medium term. ~€18–€26 / ~$20–$28 USD.
Vessels & The Cellar: The Olivér Weingartner cellar on Somló's north side is a place of precision and intention — a working winery where neutral oak barrels, porous tanks, and inert vessels coexist in productive tension, each chosen for the specific contribution it makes to the wine's development. The cellar is cool and dark, with natural temperature stability provided by the hill's thermal inertia — no technological climate control, just the ancient cool of the earth and the patient hand of the vigneron. The neutral oak barrels — sourced from Hungary's Zemplén forest and beyond — are used not for flavour but for gentle micro-oxygenation and textural development. The porous tanks allow oxidative ageing that builds complexity and stability. The inert vessels preserve primary fruit purity and aromatic freshness. Gravity bottling ensures minimal disturbance. As Olivér tends his wines, tasting evolution, monitoring development, and waiting for the precise moment when each cuvée is ready, he is not merely making wine; he is continuing a conversation that began on this hill 800 years ago, with these same grapes, in this same volcanic soil — a conversation about place, purity, and the enduring magic of wines that honour the land they come from and the hands that make them.
"Juhfark" — "Pale Gold, Bright Clarity — Smoke, Flint, White Pepper, Basalt Mineral Note — Full-Bodied, Electric Acidity, Silky Lees Texture, Long Savoury Mineral Finish — The Liquid Expression of Somló's Volcanic Soul, 800 Years in the Making"
The Juhfark is Olivér Weingartner's signature wine, his most celebrated expression, and the liquid testament to everything he believes about indigenous Hungarian grapes, volcanic terroir, and the transformative power of patience, precision, and minimal intervention. It is not merely a white wine; it is a declaration of place — a wine that proves Juhfark, Somló's flagship variety, can achieve world-class expression when farmed organically on basaltic slopes, harvested by hand with strict selection, and vinified with Austrian precision and Hungarian soul. The name — Juhfark, "sheep's tail" — evokes the distinctive shape of the grape cluster, the variety's piercing acidity, and its deep connection to the volcanic soils and 800-year tradition of Somló Hill.
The viticulture is organic and sustainable across the estate's 4 hectares on Somló's north-facing slopes, directly beneath the ruins of the 13th-century Somló Castle. The Juhfark vines are tended with no synthetic fertilisers, no herbicides, no pesticides — just hand-tending, careful canopy management, and respect for the natural rhythms of the volcanic hill. The continental climate of Hungary, moderated by Lake Balaton, provides perfect conditions for grapes of purity and mineral intensity. The volcanic basalt and loess soils, interlaced with sand and clay, force the vines to struggle, to dig deep into the basaltic subsoil, to extract the minerals and smoky complexity that define the wine. The result is grapes of extraordinary depth and character — grapes that carry the imprint of Somló, the north-facing slopes, and Olivér's patient, Austrian-trained stewardship.
In the cellar, the grapes are whole-cluster pressed and fermented spontaneously with native yeasts — no commercial yeasts, no enzymes, no temperature control beyond the natural cooling of the cellar. The fermentation is gentle, slow, and complete, with the wine then maturing on fine lees for 8–12 months in neutral oak barrels or porous tanks — vessels chosen not for flavour but for micro-oxygenation and textural development. There is no fining, no filtration, no additives — just the pure expression of Juhfark, time, and the precise, restrained hand of a winemaker who understands that the best wines require the least intervention. Sulfur is used sparingly, only at bottling if required for microbiological stability. Each parcel and varietal lot is reflected separately before any blending.
In the glass, it is pale gold with bright clarity — the colour of Somló mornings filtered through volcanic mist. The nose offers smoke, flint, white pepper, and a distinct mineral note that speaks of the basaltic soils — a complex weave of earth and fire that evokes the extinct volcano, the 13th-century castle ruins, and the 800-year winemaking tradition of the hill. The palate is full-bodied, with electric acidity that provides both structure and longevity, a silky texture from extended lees ageing, and a long, savoury, mineral finish that seems to echo the vineyard itself — the basalt, the loess, the north-facing slopes, and the quiet determination of Olivér Weingartner, all present in every sip.
The Juhfark is a wine of celebration and contemplation — it pairs beautifully with grilled fish, roasted vegetables, aged cheeses, or simply with good bread and the fat of Hungarian cuisine as the afternoon light filters through the vineyards of Somló. Serve at 10–12°C. It is meant to be enjoyed with patience and gratitude, though it will develop beautifully over 5–15 years in the cellar, gaining tertiary complexity, a deeper, more integrated texture, and the kind of petrol-inflected, smoky depth that only great Juhfark can achieve. Every bottle is a testament to the power of a visionary computer-scientist-turned-vigneron, the beauty of an indigenous creation, and the enduring magic of wines that honour the Juhfark, Somló Hill, the Weingartner name, and the fearless spirit of Olivér Weingartner and his volcanic wine vision. ~€18–€28 / ~$20–$30 USD.
The Olivér Weingartner Range
Olivér Weingartner produces approximately 10,000 bottles annually from 4 hectares of organically farmed vineyards on the north-facing slopes of Somló Hill, Nagy-Somló, Hungary. All wines are produced with wild yeasts, additive-free, unfined and unfiltered. Spontaneous fermentation with native yeasts; no temperature control beyond natural cellar cooling. Gentle whole-cluster or whole-bunch pressing. Maturation on fine lees for 8–12 months. Aging in neutral oak barrels, porous tanks, and inert vessels depending on variety and vintage. Sulfur used sparingly, only at bottling if required. Gravity bottling in small batches. Portfolio includes white, orange, rosé, and sparkling wines. Prices are approximate and in USD/EUR.
Olivér Weingartner is an independent Hungarian winemaker on Somló Hill in the Nagy-Somló appellation, Hungary. Founded private label in 2020; merged with 5 Ház Borbirtok in 2024. Approximately 4 hectares organic, dry-farmed vineyards on north-facing slopes at 300–450m altitude, beneath 13th-century Somló Castle ruins. Volcanic basalt and loess soils, interlaced with sand and clay. Indigenous varieties: Juhfark (flagship), Furmint, Hárslevelű, Olaszrizling, Rajnai Rizling. Wild yeasts, additive-free, unfined, unfiltered. Spontaneous fermentation, no temperature control beyond natural cellar cooling. Gentle whole-cluster pressing. 8–12 months on fine lees. Aging in neutral oak, porous tanks, inert vessels. Sulfur sparingly, only at bottling if required. Gravity bottling in small batches. Annual production: approximately 10,000 bottles. Portfolio: Juhfark (white, flagship), Furmint (white), Rajnai Rizling (white), Bipolar (orange blend), Multi Kulti (field blend rosé), Ruby Lights (natural orange), Native (sparkling Juhfark). Also occasional field blends from old mixed plantings. Featured by The Grape Reset, East West Wines, VinoVonk, RAW WINE, Citadella Imports, Vivino, and major natural wine platforms. Recognised as one of Hungary's most exciting natural wine producers and a visionary for Somló's volcanic terroir.
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Olivér Weingartner / 5 Ház Borbirtok
Estate address / contact (5 Ház Borbirtok):
Somlószőlős, Somló, Hungary
Phone: +36 30 163 1857
Email: birtok@5hb.hu