THE WINE
The quintessential red grape of southern Hungary, Kadarka, given some special treatment.  A single plot selection from the Herreberg vineyard carbonically macerated and aged for 5 months in a mix of old oak barrels (228L and 500L).  All rich cherry, wild strawberry, sour plum and earthy spice notes.
 
THE PEOPLE
Sziegl Pince is a small, husband-and-wife natural wine estate run by Petra and Balázs, who began the project in 2012 with an 80-year-old vineyard received as a gift and a single borrowed barrel on the outskirts of Hajós, in the little-known Hajós-Baja district of Hungary's Southern Great Plain. What started as a student side-project has grown steadily as they poured their earnings back into buying more old parcels, and today the estate farms 8.5 hectares organically (certified since 2018) on loess-clay soils, producing around 18,000 bottles a year. They work with traditional local varieties; Kövidinka, Kadarka, Olaszrizling and Kékfrankos,  alongside legacy plantings of Riesling, Welschriesling and Gewürztraminer, fermenting spontaneously with wild yeast and keeping yields and interventions to a minimum.  Their true passion is the local Kadarka grape though giving it special attention with cuvees never exceeding 2000 bottle production. 
 
THE PLACE
Sitting along the Danube in southern Hungary's Pannon wine region, Mohács and Pécs form a warm, sun-drenched corner of the country's wine map, part of the same broader Mecsek foothills that also encompass Szekszárd and Villány. Pécs, one of Hungary's smallest and warmest wine districts, is known for full-bodied, mellow whites with high alcohol and lush spiciness, historically built around its flagship grape Cirfandli (Zierfandler), alongside Olaszrizling, Chardonnay and Furmint grown on acidic, iron-rich brown earth and loess soils. Mohács, the district's Danube-side extension, shares this rich, spicy style but leans more heavily into reds, particularly Kadarka, a legacy of Serbian and Croatian settlers who brought their red-wine culture with them when fleeing the Ottomans, alongside Kékfrankos, Cabernet Sauvignon and Merlot. Together the two districts produce wines that trade the racy acidity of Balaton or Eger for warmth, weight and spice and a reflection of the Mediterranean-like mesoclimate that makes this one of Hungary's hottest wine-growing corners.