“If we cultivate the the vineyard in an environmentally friendly way, we should also make our wine the most natural, most traditional way possible”
We strive to preserve as best as possible both the appearance and soils of this exceptional land for future generations. As the land “slept through” the decades of unrestrained chemical use, the soils are still untouched today. During vine cultivation we use organic methods and make our wines with as little interference as possible and maximum cleanliness. In line with this approach we use spontaneous fermentation almost exclusively, trusting the natural yeasts found in the grapes and cellar to do their work. We would like our wines to reflect the unique qualities of their exceptional terroir: the land, vineyard orientation, weather conditions of the vintage and the character of those involved in making the wines – to present exclusive and unrepeatable lots.
With a degree in vineyard management and oenology, Vivien gained working experience in Napa Valley, at Saint Claire Family Estate in New Zealand, as well as an Australian estate before taking on work as a senior winemaker in the Tokaj region in 2013. She joined Barta Cellar in July 2016.
You can taste our wines that are available on the market in the vaulted tasting room in our mansion, as well as visit our historic cellar. In some particularly good tastings older wines also appear from the cellar too.