It was in 2005 when we could first have the opportunity for vinification in  the built vine-producing hall for ourselves. We have used seven different grapewine varieties for producing wine this year, 4 white and 3 blue types. It was the first vintage of the type Sauvignon Blanc on two ha but  in Eger in Birka vineyard the two-year-old wines (Cabernet Franc, Cabernet Sauvignon, Kékfrankos) brought on primary materials as well.

    The fermentation of white wines was done by reductive method but previously must had been fined and had been over treatment with pectinolytic enzyme. After fermentation and a complex clarifying wine are rest to agen in traditional oak barrels.

In  the case of red wines an intensive three-week long period of rinsing combined fermentation started then came the balanced malo lactic fermentation in order to create acid harmony.

       In 2006 11 varieties of grapewine were gathered in  the vintage. Varieties like Kékfrankos, Merlot, Pinot Noir and Syrah brought their first (pure) yield. The quality of the wine produced from the first two varieties of grapewine was awarded by gold and silver prize in  the Wine Competition of Eger Wine Region.

      In  2007  the bought up Green Veltelini  type joined to the vinification of the 11 varieties of grapewine as well, which affiliated with the wines of the Winery experimentatively.

	Rizlingszilváni 2005 0,75 l.
	Olasz rizling 2005 0,75 l.
	Sauvignon Blanc 2005
	Egri Leányka 2005
	Rosé 2006 0,75 l.
	Egri Kékfrankos 2005
	Cabernet Sauvignon 2005
	Cabernet Franc 2005 0,75 l.