Winery

Peter Nagyváradi

On old volcanic geysers, amidst the picturesque landscape of the Balaton Peninsula, young winemaker Peter Nagyváradi crafts the modern Hungarian wine style. His goal is to express the diversity of the region through ancient vineyards in harmony with nature.

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"After visiting small organic producers and learning about their philosophy, it became clear to me that the birth of wines begins in the vineyards."

– Peter Nagyváradi

Colour
Price
Grape
Character

Furmint 2022

winestyle-img Fine & Layered
Spicy
Like an embrace of strong, warmer aromas from pepper to coriander, cloves, vanilla to tobacco and leather.
Floral
Like a fragrant flower meadow with notes like rose and jasmine blossoms and delicate meadow herbs.
Complex
17,50 €
23,33 €/L

Perm 2022

winestyle-img Fresh & Juicy
Fruity
Like a fruit basket of fresh fruit: From citrus to peach, apple, pear, to cherry, raspberry or plum.
Vegetative
Juicy, Reductive
16,90 €
22,53 €/L

Ròza 2022

winestyle-img Light & Juicy
Floral
Like a fragrant flower meadow with notes like rose and jasmine blossoms and delicate meadow herbs.
Fruity
Like a fruit basket of fresh fruit: From citrus to peach, apple, pear, to cherry, raspberry or plum.
Animating, Juicy
16,50 €
22,00 €/L

Monoslou 2022

winestyle-img Light & Juicy
Floral
Like a fragrant flower meadow with notes like rose and jasmine blossoms and delicate meadow herbs.
Spicy
Like an embrace of strong, warmer aromas from pepper to coriander, cloves, vanilla to tobacco and leather.
Fine-meshed
18,50 €
24,67 €/L

Kekfrankos 2022

winestyle-img Silky & Deep
Spicy
Like an embrace of strong, warmer aromas from pepper to coriander, cloves, vanilla to tobacco and leather.
Fruity
Like a fruit basket of fresh fruit: From citrus to peach, apple, pear, to cherry, raspberry or plum.
Elegant
19,00 €
25,33 €/L
sale

Terroir Total!

Normal price 52,40 € Special Price 48,50 €

Peter Nagyvaradi is one of the shooting stars of the Balaton natural wine scene

Peter Nagyváradi is an emerging young winemaker on the northern shore of Lake Balaton in Hungary. He draws inspiration from his homeland in Villány, as well as the geological expertise of his father and the leading role of his grandfather in Pécs' viticulture research institute. After completing his diploma, he embarked on a wine journey that took him from Hungary to New Zealand and Chile. During this journey, he discovered his passion for natural wines and ecologically managed vineyards. In Europe, he found like-minded individuals who shared his philosophy.

In 2018, he decided to delve into the unique terroir of the Balaton region. In 2019, Peter came across neglected, very old Welschriesling bush vines, which he revitalized on weekends, igniting the passion for winemaking within him. It was initially a challenge, but the fruits of his labor thrive better each year. Two years later, he acquired additional plots of Kékfrankos (Blaufränkisch) and Chardonnay on the Tihany Peninsula, and in 2022, a cellar in Balatonfüred.

Today, Peter Nagyváradi manages two hectares in five different parcels and sources grapes from local organic producers for his entry-level wines. His primary goal? To express the diversity of the region through old, traditional vineyards while staying in harmony with nature.

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Peter Nagyváradi's natural wines radiate a sinful hedonism

The area on the northern shore of Lake Balaton is full of geysers and springs. Created by a volcanic eruption, Peter's parcels on the Tihany Peninsula exhibit unique soil formations of limestone, basalt, and other volcanic soils - perfect conditions for viticulture. Despite recurrent hail damage, Peter tackles the challenges of the harvest by selectively picking the grapes over several days, a practice that brings forth an exciting blend of fully ripe grape material and invigorating freshness.

Inspired from the tradition of the Beaujolais

In winemaking, Peter Nagyváradi relies on traditional methods: The white wines undergo a gentle pressing with an old hand press after a short maceration time, while the red wines ferment using the Carbonic Maceration method, inspired by the Beaujolais tradition. Aging takes place in used barriques before the natural wines are bottled unfiltered and without the addition of sulfur.

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Peter Nagyváradi's natural wines exude a sinful hedonism, they are extremely light-footed, cool, and juicy, especially Perm and Ròza. Monoslou and Tichon, vinified from old Kékfrankos single vineyards, present themselves more intense, spicier, and captivating, yet always preserving this silky fresh mouthfeel.

An ode to the new generation of Hungarian winemakers, and above all to Peter Nagyváradi, who masterfully expresses the contemporary wine style of Hungary.

Interview with Peter Nagyvaradi

What would you say the Nagyvaradi winery and your wines stand for?

Peter Nagyvaradi: The main goal is to express the land and culture of the region in my wines by putting nature in the foreground and people in the background.

What makes a great wine for you? Or what is personally important to you in a wine?

Peter Nagyvaradi: The goal of winemaking is purity and vibrancy through expressing the terroir with minimal intervention. For me, the greatest wine is never more than what it is but is much more than it seems. It radiates energy and life.

Does climate change impact your viticulture, and does it also change your work?

Peter Nagyvaradi: We observe some changes in the climate from year to year. The main issue is the extreme conditions that change with a large amplitude. This affects the plants, which must react quickly. One year may bring a long drought period causing fermentation problems but allowing less work in the vineyard. In another year, flash floods and high humidity pose greater challenges for plant protection, but nature thrives. The conclusion for me is to find balance both in the vineyards and in our human approach.

What prompted you to move towards organic/biodynamic/natural wine?

Peter Nagyvaradi: I started working in large industrial wineries ten years ago, where I encountered the other side of winemaking, where many unnecessary manipulations in the name of professional perfection bothered me. After visiting small organic winemakers and learning about their philosophy, it became clear to me that the birth of wines begins in the vineyards, and in the cellar, one needs patience and observation to recognize the beauty of imperfection.

Are there learnings or insights regarding wine production or the wine business that you wish you had at the beginning of your career?

Peter Nagyvaradi: I'm still at the beginning :)

Dear Peter, thank you very much for the conversation!