Kadarka Man


– that’s how Zoltán Heimann Jr. likes to call himself. The son of Ágnes and Zoltán Heimann completed his studies in Geisenheim, Montpellier and Udine. He has got to know international techniques, many different grape varieties and plenty of vineyards at the Mosel, in Tuscany and in Yara Valley. The unmistakable taste of an origin intrigued him evermore.

After returning to his homeland in the southern Hungarian town of Szekszárd, he got right down to the autochthonous expression of the region. The delicate Kadarka and spicy Kékfrankos provide him with best material.

“We want our wines to express the place where they come from, that is why the emphasis is on fruit quality with low intervention and great precision in the winemaking process.

Under the label Heimann & Fiai (Heimann and Sons) he has vinified sophisticated and expressive wines of origin from the most exciting vineyards. He appeals in particular to the discerning customers looking for individuality and terroir expression.

Zoltán Heimann Jr.

We strive to achieve an ideal growth balance in the vineyards. Insecticides and herbicides haven't been in use on the estate for many years and a growing number of the Heimann vineyards are cultivated organically. After years of experimenting, organic certification has been initiated this year.

All of the grapes are hand harvested and carefully sorted. To emphasize the delicate fruit and a lower alcohol concentration, only healthy grapes with no signs of overripeness can get access to our press house. Often are whole bunches used in the fermentation as this technique provides unprecedented freshness and intensity of aromas. Fermentation is done by utilizing ambient yeasts (pied de cuve), with a gentle extraction and manual pressing. In order to shed light on differences between our single vineyards, wines are aged in large, neutral oak barrels or amphorae.

Gentle punchdowns during the fermentation ensure a slow and long aromatic extraction