Working in the wine trade in Vienna Péter became passionate about Europe’s classical wine regions, and realised that his home region of Sopron/Odënberg in Hungary was the former capital of Burgenland - the spiritual home of Blaufränkisch. This discovery led Péter to research further, in the archives for his family home he came across centuries-old records of a former vineyard on the property and the region’s own flourishing wine trade. This was enough to convince him to give winemaking a go. Finding sites with healthy, living soils and vegetation was key, Péter works organically, everything is done by hand, and his five sites are picked and fermented separately. In his family’s cellar, Péter uses the original old press and takes advantage of the building’s rich microbial flora to vinify his wines naturally in open-top containers. Both his Kékfrankos (the Hungarian name for Blaufränkish) and Pinot Noir spend a year in used Hungarian barrels before being bottled with no fining or filtration. For Péter, making wine is also about reclaiming his region’s past. He seeks to make wines with personality and identity, with character influenced by their origin and heritage, made with traditional grape varieties which translate the sense of place.