Grand Vin De Barnag

COUNTRY: Hungary

REGION: Balaton

Tucked away in the rolling hills near Lake Balaton, Barnag — named after the tiny village it calls home — is one of Hungary’s most distinctive small-scale natural wineries. Founded in 2017 by first-generation winemaker Bence Szilágyi, the estate embodies a pure, hands-off philosophy—guided by intuition, deep respect for the land, and a commitment to minimal to zero intervention.

The vineyards, composed of both volcanic and limestone-rich soils, lie on gently sloping parcels influenced by the moderating climate of Lake Balaton. Cultivated according to organic principles, the soils—predominantly limestone and clay—lend the wines their characteristic tension, freshness, and mineral precision. Bence focuses primarily on Furmint, and Kékfrankos, two varieties that best express the region’s unique terroir.

All wines are crafted in a 200-year-old stone barn that has been carefully converted into a functional winery. Fermentation takes place in a combination of Hungarian and French oak barrels of various sizes, as well as in stainless steel tanks. Only spontaneous fermentations are used, relying exclusively on native yeasts. The wines are neither fined nor filtered, most of them are zero-zero, sulfur is applied only sparingly—typically just before bottling, when necessary for stability (5-10 mg/L). Each cuvée is released after approximately one year of barrel aging followed by 6 months of bottle maturation, allowing the wines to develop balance and depth before release.

CUVÉES

Diszkó

Region: Balaton-Uplands
Grape: Furmint, Riesling
Soil: limestone
Average Age of Vines: 15 years
Farming: organic
Harvest: by hand
Winemaking: direct press, spontaneous fermentation in barrels with indigenous yeasts
Aging: in barrels
Fining: none
Filtration: none
Added S02: low (10 mg/L)

Cabernet

Region: Balaton-Uplands
Grape: Cabernet franc, Cabernet Sauvignon
Soil: limestone, clay
Average Age of Vines: 30 years
Farming: organic
Harvest: by hand
Winemaking: 2 weeks of carbonic maceration, spontaneous fermentation in barrels with indigenous yeasts
Aging: in barrels
Fining: none
Filtration: none
Added S02: none

Dzsúz

Region: Balaton-Uplands
Grape: Kékfrankos, Cabernet franc, Cabernet Sauvignon
Soil: limestone, clay
Average Age of Vines: 15 years
Farming: organic
Harvest: by hand
Winemaking: carbonic maceration blended with direct press, spontaneous fermentation in barrels and stainless steel tanks with indigenous yeasts
Aging: in barrels and stainless steel tanks
Fining: none
Filtration: none
Added S02: low (5 mg/L)