Tomcsányi: a family farm taking root on Somló
From the newsletter archive. Originally sent 20 February 2026; adapted for the Journal on 29 October 2026.
A life built around the hill
For Árpád and Nóra Tomcsányi, Somló became more than a place to make wine. The small parcel that began as an idea grew into a family farm, with vines, animals, bees and food production all connected to the same piece of land.
Our February 2026 newsletter described around four hectares high on the volcanic hill. Basalt, clay, sediment and volcanic debris formed the ground beneath the vineyards. Cover crops, fruit trees and wild plants supported the wider life of the estate.
Farming as a connected system
The estate had been Demeter-certified since 2022. Its biodynamic approach included compost, preparations and careful observation, alongside herbal teas, orange oil and measured use of copper and sulphur in the vineyard.
The same care continued in the cellar. Fruit was handled manually and pressed in an old basket press. Fermentations began spontaneously, with maturation in barrel or amphora and extended time on the lees. Bottling took place by gravity.
Two views of Somló
The release introduced Furmint 2022 from vines of different ages rooted in basalt-rich ground near the cellar. Harvested in several passes and pressed directly to barrel, it spent fifteen months on its lees without racking or stirring.
Hárslevelű 2023 came from parcels with more limestone, clay and volcanic tuff. A small portion spent time on its skins before blending, followed by fifteen months in larger oak. The two wines offered different combinations of structure, floral character and texture while keeping their connection to Somló.
Even the fingerprint on the label joined the elements of the story: the shape of the hill, the grape and the people doing the work.