Péter Nagyváradi
BALATONFÜRED - CSOPAK | HUNGARY
Péter Nagyváradi is part of a new generation of Hungarian winemakers shaping a more intuitive, place-driven future. Working across two hectares on the northern shores of Lake Balaton, he farms old bush vines and hillside parcels organically, focusing on balance, observation, and minimal intervention.
With roots in Villány and a background shaped by geology, travel, and harvests in New Zealand and Chile, Péter’s approach centres on expressing terroir with clarity and energy. In the cellar, fermentations are spontaneous, extraction is gentle, and nothing is added or taken away unnecessarily.
The wines are vibrant, light-footed and alive — capturing the diversity of Balaton’s volcanic soils with purity, precision, and a quiet sense of hedonism.
A beautifully layered and mineral-driven Chardonnay, where subtle reduction meets vibrant freshness. The nose opens with flinty, smoky notes, followed by citrus peel, green apple and a gentle saline edge. On the palate, it’s textured yet precise, with fine lees-driven creaminess balanced by bright acidity and a distinctly volcanic mineral core. There is depth here without weight — a wine that unfolds slowly, finishing long, clean and quietly complex, echoing the energy of Balaton’s basalt soils.
Winemaker | Péter Nagyváradi
Region | Balatonfüred–Csopak, Hungary
Variety | Chardonnay
Style | White
Viticulture | Organic
Soil | Limestone, sandstone & volcanic basalt
Age of vines | 10-15 years
VINIFICATION
Hand-harvested and whole-bunch pressed using a vertical basket press. Fermented with native yeasts in 225L neutral oak barrels and aged on gross lees for around 9–11 months. Bottled unfined and unfiltered with minimal sulphur.
A precise and linear expression of Furmint, driven by tension, minerality and purity. The nose is focused and restrained, showing citrus zest, green apple and a fine stony character. The palate is sharp, energetic and beautifully structured, with a clean, mineral backbone and a long, persistent finish that carries freshness and salinity. This is Furmint in its purest form — direct, uncompromising and built around clarity and length.
Winemaker | Nagyváradi Péter
Region | Balatonfüred–Csopak, Hungary
Variety | Furmint
Style | White
Viticulture | Organic
Soil | Limestone & volcanic basalt
VINIFICATION
Hand-harvested and whole-bunch pressed. Fermented with native yeasts in a mix of 225L, 300L and 500L neutral oak barrels. Aged for around 11 months on lees. Bottled unfined, unfiltered, and without added sulphur.
An elegant, light-footed red with a vibrant, juicy core and refined structure. The nose shows lifted red berries, sour cherry and delicate spice, layered with subtle earthy undertones. On the palate, it’s fresh and fluid, with silky tannins, gentle texture and a lively acidity that keeps everything in motion. A touch of carbonic maceration brings brightness and drinkability, while the lees ageing adds depth — a beautifully balanced, effortlessly drinkable Kékfrankos.
Winemaker | Nagyváradi Péter
Region | Balatonfüred–Csopak, Hungary
Variety | Kékfrankos (Blaufränkisch)
Style | Red
Viticulture | Organic
Soil | Limestone & clay
VINIFICATION
Hand-harvested fruit, with around two-thirds whole bunch pressed onto the remaining whole clusters. The combined must ferments together in open vats for around 12 days, allowing for gentle extraction and a semi-carbonic maceration. After pressing, the wine is transferred to a mix of French and Hungarian oak (225L–500L) and aged on lees for around 9 months. Bottled without fining or filtration.