Kolònia 52

Annamaria and Attila are the creative minds behind Kolònia 52 and breathe vinophile life into the Hungarian dragon legend of Szent György-hegy. On volcanic basalt, not far from Lake Balaton, they create energising natural wines where legends are not just told, but tasted!

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Optimum Acidum 2022

winestyle-img Fresh & Juicy
Like a fruit basket of fresh fruit: From citrus to peach, apple, pear, to cherry, raspberry or plum.
201 kr
268 kr/L
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Furmint 2022

winestyle-img Fine & Layered
Like the idea of a wet stone: sometimes cool, salty, slightly smoky and mostly a tight, grippy texture on the palate. Rather a mouthfeel than aromatics.
Like an energy bursting forest floor with aromas of mushrooms, moss, root vegetables but also dried aromas.
265 kr
353 kr/L

Kolònia 52 and the dragon legend of Szent György-hegy

Named after the chapel of St George that once stood at its foot, legends surround the mountain, including that of St George and the dragon that once lived in the mountain and watched over the villagers. Szent György-hegy is a characteristic elevation on the northern shore of Lake Balaton and is characterised by huge basalt columns 10-30 metres high. Around 3 to 4 million years ago, the bedrock was formed from Pannonian marine sediments, overlaid by layers of basalt and basalt tuff from volcanic eruptions.

Once a hill, the height of the mountain reveals its original surface. The vineyards around St George's Mountain belong to the Badacsony sub-region of the Balaton wine-growing region, as the fertile soil is particularly suitable for wine-growing.


Kolónia 52 produces energetic natural wines with volcanic origins


Annamaria Török and Attila Francisti, the creative minds behind Kòlonia 52, make use of a wide variety of soil formations, from volcanic origin in the form of basalt and some limestone on individual sites at the foot of the hill. They learnt their expertise as winemakers from pioneers of biodynamic agriculture, including Stephanie and Edi Tscheppe from Gut Oggau and Gernot and Heike Heinrich from Burgenland.

The two have settled in a small house and cellar in the hills of Szent György-hegy, where they cultivate Furmint, Kekfrankos and small plots of Pinot Noir alongside other local varieties. Everything is done using meticulous manual labour and biodynamic and naturally synergetic viticultural methods. After careful manual harvesting, the grapes are pressed in a small, electric basket press and then matured in used barrels from Champagne and Austria. Balaton New Faces!