The Winery

The Hummel Winery in Villány, Hungary, was founded by Horst Hummel in 1998 with the aim to produce authentic terroir wines. 
It has 2.5 hectares of vineyards planted with Portugieser and Merlot, Hárslevelü (Lindenleave) and Furmint. Other grape varieties are vinified from purchased grapes.
The estate has been cultivated according to organic viticulture principles since 2008. Since 2016, we have used biodynamic preparations in the vineyards. Since 2020, the estate has been managed according to the principles of Natural Synergetic Winegrowing (NSW) developed by Horst Hummel.
The wines are fermented spontaneously. The white wines are fermented on the skins for 3–20 days, depending on the variety and vintage, and then aged on the lees in tanks or in used barriques. The red wines are fermented in open fermentation tanks with gentle extraction and then aged on the lees in tanks or in used oak barrels of various ages and provenances. Depending on the variety and vintage, the wines sometimes age for several years.
The winery's stated goal is to produce authentic, distinctive, characterful wines using healthy, high-quality grapes from Naturally Synergistic Viticulture in NSW that reflect the essential characteristics of the grape variety, the soil, and the unique Villányi climate.

The Winery

The Hummel Winery in Villány, Hungary, was founded by Horst Hummel in 1998 with the aim to produce authentic terroir wines. 
It has 2.5 hectares of vineyards planted with Portugieser and Merlot, Hárslevelü (Lindenleave) and Furmint. Other grape varieties are vinified from purchased grapes.
The estate has been cultivated according to organic viticulture principles since 2008. Since 2016, we have used biodynamic preparations in the vineyards. Since 2020, the estate has been managed according to the principles of Natural Synergetic Winegrowing (NSW) developed by Horst Hummel.
The wines are fermented spontaneously. The white wines are fermented on the skins for 3–20 days, depending on the variety and vintage, and then aged on the lees in tanks or in used barriques. The red wines are fermented in open fermentation tanks with gentle extraction and then aged on the lees in tanks or in used oak barrels of various ages and provenances. Depending on the variety and vintage, the wines sometimes age for several years.
The winery's stated goal is to produce authentic, distinctive, characterful wines using healthy, high-quality grapes from Naturally Synergistic Viticulture in NSW that reflect the essential characteristics of the grape variety, the soil, and the unique Villányi climate.