István Bencze

István Bencze originally worked as a software developer and started his own IT company. Around the time he turned 30 however, he started to remember times he spent picking his grandparents’ grapes and helping them tend the vegetable garden and make small amounts of wine. He moved to Florence, Italy with his then girlfriend where he discovered a vast array of food and wines he had not been exposed to in Hungary. He began to acquire parcels of vines in 2011, and to cultivate the vines biodynamically. He visited many natural winemakers to understand their work, and in particular recieved a sort of mentorship from nearby Zsolt Sütó, the winemaker behind Strekov 1075 in Slovakia. 

Enjoy a quick introduction story on István & his beautiful place

www.benczebirtok.hu

Chenin Blanc — Back to the top

Age of Vines: planted in 2014, demeter certified biodynamically cultivated from the beginning

Yields: 1kg/vine

Soil: basalt, clay and sandstone

Vinification Method: Hand-harvested whole clusters are pressed to 330 liter terracotta amphoras and 300-400 liter used oak barrels. After resting in amphora and barrel for about 11 months, the wine is bottled without fining or filtration and zero sulfur is added.


Riesling — Back to the top

Age of Vines:  a blend of two vineyards, one planted in 2015, one planted in 1976 both demeter certified biodynamic. 

Yields: 1kg/vine

Soil: Dense basalt with some clay and limestone, also sandstone and brown forest soil.

Vinification Method: Hand-harvested whole clusters are pressed and the juice spends one day clearing sediment. The wine then ferments in amphora and ages for 10 month in the amphora on the lees. The wine is bottled without fining or filtration and zero sulfur is added.


Pinot Noir — Back to the top

Wine label pic here, justified right

Age of Vines: Vines planted in 1999, 

Yields: 1.2 kg/vine

Soil: Basalt with some clay and limestone, also sandstone and brown forest soil.

Vinification Method: Grapes are hand harvested and destemmed. The grapes go into open topped fermenters and are foot tread to start, gradually giving over to punch downs by hand. After 10 days skin contact, the skins are pressed and the wine ages on the lees for 5months in stainless steel. The wine is bottled without fining or filtration and a small amount of sulfur (10 mg/liter) is added

 


Pinot Noir Atlas — Back to the top

This wine reprsents a selection of the best base wines of pinot noir to make a higher end pinot noir cuvée.

Age of Vines: Vines planted in 1999, demeter certified biodynamic. 

Yields: 1kg/vine

Soil: Basalt with some clay and limestone, also sandstone and brown forest soil.

Vinification Method: Grapes are hand-harvested and fermented as half whole cluster, half destemmed with 1/3 of the stems thrown in as a semi-carbonic combination, in open-topped fermenters. The grapes are foot tread and punched down by hand. The wine is bottled without fining or filtration and zero sulfur is added.