Villány, Hungary
2 ha

Ralf is a born enthusiast of fermented juice. Even as a teenager he made wine from cherries, rose hips or berry fruits. Later on, his passion drove him through the rigorous University of Geisenheim. After meeting Susann - a lawyer made wine merchant – they decided to move to Hungary and turn their savings into 2 hectares of land in 2002. 

As pioneers of organic viticulture, they were the first to implement this approach in the region in 2003. Experiencing the benefits of chemical-free winemaking they decided to convert the whole estate to biodynamic in 2012. There is no technology in the basement either, except for an old press and a small de-stemmer. Susann and Ralf fermented and aged their wine in steel tanks or in old oak.


wine bar & store
monday:  2 pm - 10 pm
tuesday - saturday: 10:30 am - 10 pm
punch lunch
tuesday - friday: 12 pm - 2 pm
tuesday - saturday: 5 pm - 10 pm

+36 1 950 9388

1065 budapest, lázár utca 16.
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