The Evolution of Natural Wine in Hungary: A New Chapter

Natural wine has become a buzzword in wine bars and restaurants around the world, with many wondering: is it just a trend, or is there something more to it? And what about Hungary—does this country have its own natural wine movement?

Isn’t All Wine Natural?

At its core, yes, but modern winemaking often involves a variety of techniques, additives, and processes aimed at making production more efficient. These methods, while practical, can sometimes strip wine of its individuality, leading to more generic flavors. Natural wine, on the other hand, is all about minimal intervention. While there’s no official definition, the idea is to let nature run its course, with winemakers avoiding modern additives, artificial yeasts, and heavy machinery.

Natural wines are often made using organic grapes, with little or no sulfites. The focus is usually on native grape varieties and traditional winemaking methods. The result can be incredibly diverse—some wines are strikingly unique and deeply expressive of their terroir, while others may seem a bit unusual or “funky” to those used to more conventional wines.

The Hungarian Context: A Different Starting Point

In many established wine regions like France or Italy, natural winemaking has created a divide between traditional and natural producers. In Hungary, the situation is unique due to the country’s history and winemaking traditions. Under communist rule, large-scale industrial production left a sour legacy, and since the 1990s, Hungarian winemakers have been moving towards smaller yields and more artisanal techniques. This was not done to chase trends but to restore the quality and identity of Hungarian wine.

Moreover, many Hungarian wineries are small by global standards, meaning they rely on producing high-quality wines that reflect the unique terroir of their region. This naturally leads to less intervention in the vineyard and cellar. With climate change bringing new challenges, many winemakers are finding that organic and low-intervention practices are not just a choice, but a necessity.

Hungary’s Natural Wine Revolution

In recent years, Hungary’s natural wine scene has evolved remarkably. Wineries like Kristinus are now producing crisp, clean wines on a relatively large scale while closely following natural winemaking principles. Established names such as Vylyan are experimenting with pet nats, amphorae and natural techniques, while Etyeki Kúria has delved into the world of orange wine and more.

A new wave of natural winemaking is also emerging from the younger generation, with Zoltán Heimann Jr. of the renowned Heimann family winery crafting natural wines using traditional Hungarian varieties like Kadarka and Kékfrankos under the Heimann & Sons sub-brand. Even Tokaj, Hungary’s most traditional wine region, has embraced the trend, with producers like Szóló and Attila Homonna offering natural wines that push the boundaries of the region’s long-standing reputation.

A particularly exciting development has been the rise of winemakers with international roots. German winemakers like Hummel and Piros Béka are gaining cult followings for their natural wines, adding a fresh perspective to Hungary’s winemaking landscape. At the same time, more and more wineries across the country are converting to organic farming or adopting natural techniques as part of a broader movement towards sustainability.

It’s important to note that Hungary has long had winemakers, like Endre Szászi and Imre Györgykovács, who have quietly been producing small-batch, handmade wines with minimal intervention, long before the natural wine movement gained momentum. These winemakers have always focused on quality, purity, and a deep respect for their vineyards, but their wines were not labeled as “natural.” Instead, they simply followed traditional methods to bring out the best in their grapes and terroir, operating independently of the broader natural wine scene. Their dedication to craftsmanship has been part of Hungary’s winemaking heritage for decades.

What’s Next?

While we’ve always championed handmade, small-batch wines, we’ve approached the “natural wine” hype with caution. Many Hungarian winemakers have been producing pure, clean wines with minimal intervention for years, without labeling them as “natural.” For them, it’s simply about making the best wine possible. Their wines may not always fit into the natural wine trend, but they remain true to the soil, climate, and traditions of Hungary.

That said, the natural wine movement has undeniably brought new energy to the Hungarian wine scene. It’s encouraged experimentation and has broadened the possibilities for native grape varieties and regional styles. As we continue to explore these exciting developments, we will be adding more unconventional, natural wines to our selection. But no matter how a wine is made, our guiding principle remains the same: in the end, wine is meant to be enjoyed.

Discover the evolving world of Hungarian wine with us — one glass at a time.