winery
Szepsy Pincészet
Tokaj, Hungary
Philosophy
Minimal intervention guided by indigenous yeast fermentation, extended barrel aging in primarily Hungarian oak, and yields maintained below 1 kilogram per vine. Individual berry selection for Aszú wines; hand-picked and macerated with base must, followed by two to three years cellaring in 300-litre vessels, achieving wines of rare transparency and mineral expression.
Reputation
The Szepsy family has cultivated wine in Tokaj since the late sixteenth century, with documented involvement in the 1630 classification of the region's vineyards. István Szepsy Sr., born 1951, re-established the modern winery in 1987, emerging from communist-era constraints to become Hungary's most influential voice in post-1989 restoration of the region's reputation for quality. His lineage claims descent from Szepsy Laczkó Máté, credited in 1631 with codifying the aszú method that would define Tokaji for centuries.
No benchmark products catalogued for this producer yet.