We are engaged in wine production. We sell bottled and cask wines.

Internet sales of wines. We offer white, red, rosé wines Chardonnay, Palava, Veltliner Green, Müller Thurgau, Pinot Gris, Sauvignon, Hibernal. Red wines: Frankovka, Merlot, St. Laurent, Pinot Noir, Blue Portugal, Zweigeltrebe.

A natural winery focusing on the production of sparkling wine using the traditional method of fermentation in the bottle. Internet sales of own wines.

We let the natural processes of wine flow freely and this is the result.

Wholesale of domestic and foreign wines and wine accessories. Offer of sommelier services.

A group of friends cook with honesty and heart - from burgers to goulash, tortillas to pork belly. A great atmosphere, fresh ingredients and Pilsner and Radegast on tap that will keep you coming back.

We operate a restaurant with bar and dining room for 170 seats. There is a lounge for social and corporate events, celebrations, wedding receptions and other events.

How Hungary Tastes is a channel about luxury wines, gourmet experiences and special moments. Discover Attila Gere red wines, grape antioxidants and luxury chocolates. Tastings and winemakers' stories will show you that wine is not just a drink, but the key to experiences and memories.

I am engaged in the production of world-renowned and award-winning straw wines: André, Frankovka, Pinot Blanc, Pinot Noir, Cabernet Moravia, Chardonnay, Riesling, Veltliner and other varieties. Cabernia - a selection of bulbs - has also been internationally successful.

In addition to Krušovice Musketeer 11 on tap, you can enjoy Radegast 10 and 12, Březňák 11, Bernard 11 and Pilsner Urquell every day. We also have room for weekend specials.

We only make wine from grapes that have passed through our own hands. Thus, we bottle not only our year-long hard work, but also the heart we put into it.

In our small garage winery we try to process the grapes as gently as possible with minimal intervention in the wine and without the use of chemicals. All wines are aged in oak barrels. The result is wines with lower sulphur content, all thanks to maceration on the skins and long aging on the lees.