MAURER
SERBIA | SZERÉMSÉG
Oszkàr cultivates 16 ha of land, split between two wine regions, the Subotica in the north and the Srem or Fruška Gora in the central part of Serbia.
As a 4th generation winemaker, Oszkàr respects tradition and is always in the research for ancient winemaking techniques. He loves unique autochthonous grape varieties like Bakator, Kövidinka and Mèzes Fehèr to mention a few. He also nurtures the oldest Kadaka plantation known to mankind, where the vines date back to 1880.
The Subotica wine region is covered with sandy topsoil on a limestone bedrock. The wines from this region are always elegant and lifted.
The essence of the 500 million-year-old Fruska Gora Mountain is its volcanic bedrock resulting in wines with more masculinity, piercing acidity and astonishing minerality.
Oszkàr does everything in the vineyards to protect the grapes organically and as little as necessary in the cellar to let these unique varieties and terroirs shine in the glass.
This light and charming orange wine is refreshingly vibrant, with bright citrus notes of lime peel that meld beautifully with the subtle richness of quince. Delicate hints of jasmine and green tea add an aromatic finesse, making it an easy-drinking delight for everyday pleasures. Its crisp, clean profile and gentle complexity make it both refreshing and thoroughly enjoyable.
Winemaker | Oszkár Maurer
Region | Subotica, Serbia
Variety | Welschriesling , Bakator, Piros Magyarka, Riesling
Viticulture | Organic
Soil | Sand, Alluvial limestone, Clay
Altitude | 50 - 150 m
Age of the vines | 20- 113 years
Bottles made | 8000 bottles
Interesting Facts
Crazy Lud (translates to Goose from Hungarian) is the flagship field blend that serves as an entry into Oszkár’s world. The wine gets its name from the lake next to the vineyards in the Northern part of the country.
A lot of the vineyards in this region are bush-trained and cultivated by horses because no tractor can fit the narrow rows.
Clay instead of wax or foil
Oszkár’s obsession with ancient techniques combined with his rebellious attitude drove him to yet another invention - instead of plastic caps, or artificial waxes, he used clay to seal the top of the bottle. Probably the closest we ever get to the terroir from the comfort of our home.
The opening is as easy as a firm wax - drive the cross crew trough, pull the cork halfway, gently blow/wipe the clay that comes off, pull the cork and enjoy the wine
Vinification
70% of the grapes were de-stemmed and pressed directly the rest was macerated with the skins for a couple of days to enhance extraction and complexity.
After pressing the juice ferments and ages in large oak barrels and stainless steel. After about 8-10 months it is bottled unfiltered, unfined with a pinch of sulphur.
This exceptional sweet wine is a direct precursor to vermouth, crafted from botrytised grapes—just like a sweet Tokaj. Infused with a tincture of 10-15 herbs and spices, with wormwood as the dominant element, it delivers a deeply complex profile. The nose is a captivating blend of herbal aromas, complemented by the rich, familiar notes of honeycomb, dried apricot, and a hint of dried orange peel, all reminiscent of Tokaji Aszú’s hallmark sweetness and complexity. On the palate, the natural richness of the Furmint offers smooth honeyed notes, while the herbal bitterness intertwines with flavors of apricot jam, warm spices, and a touch of floral elegance. The finish is long and refined, with a lingering herbal warmth and a slight, pleasant dryness. A sophisticated drink, whether enjoyed neat as an aperitif, paired with dessert, or used in modern cocktails. With its deep-rooted Tokaji connection, this is a must-try for anyone seeking to explore the origins of vermouth, in its purest and most historical form.
Winemaker | Maurer Oszkár
Region | Szerémség - Fruska Gora, Serbia
Variety | Furmint, Welschriesling
Viticulture | Organic
Soil | Volcanic bedrock, Alluvial limestone, Clay
Altitude | 150 - 350 m
Age of the vines | 40 years
Bottles made | 2000
Area farmed | 16 Hectares
Vinification
The winemaking behind this unique creation is deeply rooted in tradition. Oszkár Maurer begins with a sweet base wine made from botrytised berries, which is fermented and then aged for two years in small, old oak barrels to build depth, texture, and complexity reminiscent of Tokaji-style wines.
Separately, a blend of 10–15 herbs and spices—centred around wormwood—is infused into an eau de vie distilled from the same grapes.
Once the base wine has completed its fermentation and ageing, it is fortified with just 1% of this herbal spirit. This small addition protects the wine from refermentation, allowing it to remain unfiltered and free of added sulphur. The result is a vermouth-style wine of remarkable balance and depth, crafted with both tradition and precision.
The wine opens with a flinty - wet stoney reduction - resonating the tension of the volcanic terroir. As it opens ripe peach, mango chutney and herbal mint notes float to the foreground. Offers multilayered concentration, a creamy texture long finish and a great depth on the palate with a masterful balance. To enjoy now or cellar for eternity
Winemaker | Oszkár Maurer
Region | Szerèmsèg - Fruska Gora, Serbia
Single Vineyard | Nagy - Krisztus
Variety | Szerémi Zöld, Bakator, Mézes Fehér , Riesling
Viticulture | Organic certified
Soil | Volcanic beadrock, Alluvial limestone, Clay
Altitude | 200 - 350 m
Age of the vines | 30 years
Bottles made | 1500 bottles
Interesting facts
Nagy-Krisztus is one of the greatest sites on the 500 million-year-old Volcanic Fruska Gora in the heart of Serbia. Nagy - (translates to Grand) denotes a classification system that nowadays resembles Burgundy or Bordeaux. Interesting to note that old maps predating the French appellation systems already mention these names.
Vinification
The grapes are de-stemmed and macerated on the skins for 3 days. After pressing the juice ferments and ages in Amphoras for 12 months on the fine lees. It is bottled by gravity without fining filtration or the addition of sulphur.
A fun juicy orange wine, packed with fresh stone-fruit, hints of orange peel paired with tons of herbal notes and spices such as mint, thyme and cardamon. Comes with refreshing acidity combined with moderate Abv for maximised drinkability. That is all you need to get the party going.
Winemaker | Maurer Oszkár
Region | Szerémség
Variety | Kövidinka
Viticulture | Organic
Soil | Sand, Clay
Altitude | 50 - 100 m
Age of the vines | 97 years
Bottles made | 2000
Area farmed | 16 Hectares
Vinification
The grapes are grown in old bush-vines that due to the dens planting it can only be cultivated with horses. After hand harvest the grapes are destemmed and spend 6 days on the skins. The juice ferments and ages in 500l old oak for 8 month. Bottled without fining filtration or the addition of SO2
Complex and opulent nose of dried apricot, and juicy mango paired with cardamon, clove, bergamot and earl grey; could easily go on indulging … :)
Round tannins on the palate with a juicy sip, long and vibrant finish, a real treat of an orange wine. Perfect for any occasion and will please anyone.
Winemaker | Oszkár Maurer
Region, Country | Subotica, Serbia
Style | Orange
Variety | Welschriesling
Viticulture | Organic
Soil | Sand, Alluvial limestone, Clay
Altitude | 150 m
Age of the vines | 54 years
Bottles made | 1500 bottles
Interesting facts
Oszkár LOVES - one could even say obsessed with - ancient varieties, winemaking methods and history. In this instance, he found a script detailing a vinification method, where the barrel is sealed with wax and not opened (to check and taste the wine) for one year.
Well, it worked. If nature is your guide then time is the key.
Vinification
The grapes come from a single vineyard that was planted in 1969 with a tiny berried clone of Welschriesling.
After harvest in late October, the grapes are de-stemmed and fermented on the skins for 7 days in open vats. The juice then goes into a 1340L - large oak barrel that gets sealed with wax and left to rest for one year.
Bottled by gravity, unfined, unfiltered without the addition of sulphur.
A lively, sun-soaked field blend from Oszkár Maurer that captures the wild energy of the Szerémség hills. The Crazy Lud red opens with bright red berries—raspberry, cherry —layered with notes of dried herbs, and a whisper of smoke. Medium-bodied and supple, it glides across the palate with silky tannins and a refreshing lift, finishing with a touch of earthy spice that invites another sip. Aged in old Hungarian oak, it marries fruit purity with a gentle rustic edge—unfiltered, unfined, and full of character. The perfect companion for grilled food, sunshine, and good company.
Winemaker | Oszkár Maurer
Region | Szerèmsèg, Serbia
Variety | Blaufrankisch, Prokupac, Cabernet Sauvignon, Kadarka
Viticulture | Organic
Soil | Sand, Alluvial limestone, Clay
Altitude | 50 - 350 m
Age of the vines | 35 years
Bottles made | 7000 bottles
Interesting Facts
Crazy Lud (translates to Goose from Hungarian) is the flagship field blend that serves as an entry into Oszkár’s world. The wine gets its name from the lake next to the vineyards in the Northern part of the country.
A lot of the vineyards in this region are bush-trained and cultivated by horses because no tractor can fit the narrow rows.
Clay instead of wax or foil
Oszkár’s obsession with ancient techniques combined with his rebellious attitude drove him to yet another invention - instead of plastic caps, or artificial waxes, he used clay to seal the top of the bottle. Probably the closest we ever get to the terroir from the comfort of our home.
The opening is as easy as a firm wax - drive the cross crew trough, pull the cork halfway, gently blow/wipe the clay that comes off, pull the cork and enjoy the wine
Vinification
The grapes are grown on old bush-wines resulting in a very low yield. They are hand harvested and de-stemmed soaked for 7 days to extract just the right amount of colour. Later, the juice ferments and ages in 350l old Hungarian oak barrels. The wine gets bottled unfined, unfiltered with a tiny addition of sulphur just before bottling.
The nose opens with elegant and mesmerising notes of ripe sour cherry, rose hip and rhubarb jam paired with delicate violet and freshly ground pepper. The sip is intense, with a long lingering finish and vibrant acidity. Once experienced, there is no escape like a Siren’s song.
Winemaker | Oszkár Maurer
Region | Szerèmsèg - Fruska Gora, Serbia
Variety | Kadarka
Viticulture | Organic certified
Soil | Volcanic bedrock, Alluvial limestone, Clay
Altitude | 150 - 350 m
Age of the vines | 30 years
Bottles made | 900 bottles
Interesting Facts
The crops come from a single vineyard site that was very densely planted with a massal-selection from Oszkar’s oldest Kadarka plantation. The vineyard is surrounded by a forest facing the Danube providing a unique microclimate and the perfect location for organic viticulture.
Vinification
The grapes are grown on bush-wines resulting in a very low yield of 0.3 kg/vines. They are hand-harvested and de-stemmed. Later, the juice ferments and ages in 350l old Hungarian oak barrels for 12 months. The wine gets bottled unfined, unfiltered without the addition of sulphur.