Access: 200 metres from the main entrance of the Pannonhalma Archabbey
At the time of building their church and monastery in the Middle Ages, the Benedictine monks also revived the viticulture developed by the Romans. Pannonhalma had its own winery until it was confiscated by the Communist government after 1945. The monks continued this tradition when on a 2000 square metre plot they built a new cellar and a wine-house in which they have been processing wines since the autumn of 2003. Due to the planting work started in the autumn of 2001, 37 hectare newly-planted, verdant fields and 15 formerly planted lands are at the winery's disposal. In two-thirds of the vineyards green grapes can be found such as Rheinland reisling, sauvignon blanc and Gewürztraminer, but the traditional breeds of the region (Italian reisling, ezerjó, sárfehér) and promising international grapes (chardonnay, pinot blanc) are also part of our selection. Pinot noir is the most significant of the purple grapes occupying one-third of the fields, but the winery also has merlot and cabernet franc. The wine-making technology, being relevant to the breeds, enables the winery to produce more than 300.000 bottles of quality wine annually.
We have introduced a special wine-making procedure which fully preserves the quality potential of the various breeds. Its basis is the four-storey processing building, wherein gravitational transport of materials is utilized. The juice of the green grapes is sent into well-tempered steel vessels, while the fermentation is carried out in wooden vessels and metal tanks with adjustable temperature. The aging of fermented red wines takes place in tunnels of the cellar reaching deep into the hill, where also certain white wines are aging in smaller wooden barrels.
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