István Bencze has become one of Hungary’s leading natural winemakers in recent years. His wines are full of energy and truly feel alive.

His connection to farming started early, his grandmother grew vegetables and had a few grapevines, which they used for making jam and some wine. Around the age of 30, while working long hours running his own company, István began thinking about a different path. Living in Florence for a time reignited his passion for wine.

Back in Hungary, he searched for land to start his own vineyard. Though he first considered Tokaj and Somló, he felt a strong connection to Hegymagas and started there in 2011 with just one-third of a hectare. His first vintage came in 2012. Today, he farms 18.5 hectares on the slopes of Szent György-hegy, spread across three sites.

From the beginning, István used organic methods, and in 2014, he started applying biodynamic practices. All his vineyards are now certified organic and biodynamic, and all his wines come from his own grapes.

He grows both local and international grape varieties, including Piros Bakator, Kék Bakator, Rózsakő, Furmint, Hárslevelű, Kéknyelű, Pinot Noir, Pinot Blanc, Cabernet Sauvignon, Chenin Blanc, and Riesling. He ferments without added yeast, and recently, he’s even made several wines without any added sulfur—with impressive results. His goal is to create natural wines that reflect the unique character of the land.