(Magyar) Tiffán’s Pincészet

Ede Tiffán’s vision was always quality focused, with strict technology in the vineyards, great care for the plants, carefully selecting the best fruit only to process in the cellar. The winemaking technology is very non-interventionist: sustainable farming and manual labor throughout the year. Harvest is always by hand in small 20 kg bins to avoid damage of the fruit and starts at dawn to maintain cool berries.

A second hand sorting is followed by grape processing which means careful de-stemming and occasional gentle crushing. Fermentation takes place in large inox steel tanks spontaneously and partially with inoculated yeasts in a temperature controlled environment. After approximately two weeks of skin contact cap management and delicate pressing, wines are racked into 500 litre Hungarian barrique barrels, mixed with some new oak for our best wines.
Each variety from each vineyard are picked, fermented and aged for one year separately. After the 1st year we conduct the blending process with another 6 to 12 months of ageing in 1000 and 2000 litre Hungarian casks. During the ageing process, wines are settled naturally by gravity, we only filter them gently prior bottling. Sulphur use in our cellar is very limited. The bottling is always followed by 3-6 months of resting time to have complete balance when our guests open their bottles.

There is a long way from pruning to the matured and delicate wine. It is crucial to have good sunlight, proper soil, carefully planted and maintained vineyards with the right varieties and the humbleness of our workers. Our family’s name Tiffán guarantees that you could enjoy an authentic and traditional wine. If visited personally, we would like to offer our guests a complex hospitality experience with our terrace facing a beautiful landscape, our home made dishes and wines truly expressing the Villány terroir.