”Csaba Malatinszky’s veins must run with Cabernet Franc. He is obsessive about tending his vines and says his 30 hectares, farmed organically in Villány and Siklós since 2009, are as much as he’d ever want to own as that’ll he can manage himself without delegating. He was Hungary’s leading sommelier before turning to winemaking and his focus is balanced, complex reds, notably Cabernet Franc, which suits the Villány terroir so well. The flagship, unfiltered Kúria range always impresses, especially Cab Franc and Kövesföld (a single vineyard Bordeux blend), while his aromatic Serena white and refined Chardonnay are well worth trying.” – Caroline Gilby

Caroline Gilby


Jancis Robinson tasting notes

Jancis Robinson tasting notes

Jancis Mary Robinson OBE, MW is a British wine critic, journalist and editor of wine literature. She currently writes a weekly column for the Financial Times, and writes for her website She also provides advice for Queen Elizabeth II's wine cellar....

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Visiting the Malatinszky Winery in Villány, Hungary

Visiting the Malatinszky Winery in Villány, Hungary

OK, full disclosure here - in early July 2009 I went on a trip to Hungary to visit wineries in the south central part of the country (specifically in the regions of Villány and Szekszard). Although I had to pay for my own flights to and from the country, the rest of...

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Andreas Larsson – tasting notes

Andreas Larsson – tasting notes

He is today considered one of the leading wine tasters and travels all over the world where he´s hired as a consultant, lecturer, educator, speaker, wine taster. He has a special affinity for the classical french vineyards, the new Bordeaux, the evolution in Spain,...

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Tasting notes from Caroline Gilby

Tasting notes from Caroline Gilby

Caroline Gilby has been writing and talking about wine for over 12 years after a previous career working as senior wine buyer for Augustus Barnett. Several trips to Eastern Europe as wine buyer just after the Iron Curtain came down has developed into a special...

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Wine Tasting in our Press House near Máriagyűd

You are warmly welcome on our wine tastings! sherpa-TA-large

  • H-7818 Siklós-Máriagyűd
  •  GPS: 45°52′45.6″, 18°15′21.3″

Premium Tasting

50.000 HUF/10 people
  • Serena 2013
  •  Noblesse Cabernet Franc 2009
  • Pinot Bleu 2007
  • Noblesse Merlot 2009
  • Noblesse Cabernet Sauvignon 2008
  • Cabernoir 2007
  • Chardonnay 2013

Super Premium Tasting

80.000 HUF/10 people
  • Serena 2013
  •  Noblesse Rozé 2014
  • Unfiltered Merlot 2007
  • Unfiltered Cabernet Sauvignon 2006
  •  Kövesföld 2007
  • Unfiltered Cabernet Franc 2006
  • Noblesse Chardonnay 2013

Tour de Franc Tasting

150.000 HUF/10 people
  • Unfiltered Cabernet Franc 2003
  • Unfiltered Cabernet Franc 2004
  • Unfiltered Cabernet Franc 2005
  • Unfiltered Cabernet Franc 2006
  • Unfiltered Cabernet Franc 2007
  • Unfiltered Cabernet Franc 2008
  • Unfiltered Cabernet Franc 2009

Please note that the calculated tasting portion is 0,75 dl. Each bottle wine is enough for 10 people to taste. In case headcount is less than 10 the rest of the wine, which is included in the price certainly may be consumed or taken after the tasting.

Premium Tasting Super Premium Tasting Tour de Franc Tasting
10 guests 5000 Ft/guest 8000 Ft/guest 15000 Ft/guest
9 guests 5556 Ft/guest 8889 Ft/guest 16667 Ft/guest
8 guests 6250 Ft/guest 10000Ft/guest 18750 Ft/guest
7 guests 7143 Ft/guest 11429 Ft/guest 21429 Ft/guest
6 guests 8334 Ft /guest 13334 Ft/guest 25000 Ft/guest
5 guests 10000 Ft/guest 16000 Ft/guest 30000 Ft/guest
4 guests 12500 Ft/guest 20000 Ft/guest 37500 Ft/guest
3 guests 16667 Ft/guest 26667 Ft/guest 50000 Ft/guest
2 guests 25000 Ft/guest 40000 Ft/guest 75000 Ft/guest

Press House

Dinner menu offers


6 000 HUF/person
  • Starter: hungarian sausage, mangalica bacon, fresh cottage cheese with green herbs and seasonal vegetables served with Uncle Sebi’s leavened bread
  • Entrée: oven roasted grills (pork ribs, shoulder, pork belly, chicken with potato / pearl-barley, seasonal vegetables or pickles
  • Dessert: orange crème brulée


8 500 HUF/person
  • Starter: duck breast tartare with basil served with buttered toast made of Uncle Sebi’s leavened bread or fresh home made pasta with lamb mince
  • Entrée: oven roasted mixed grills (mangalica ribs/ shoulder/mangalica pork belly or duck-goose roast richly garnished, served with seasonal vegetables or pickles on the side
  • Dessert: orange crème brulée

Super Premium

12 000 HUF/person
  • Starter: grilled foie gras or duck breast tartare with basil served with buttered toast made of Uncle Sebi’s leavened bread
  • Entrée: noble games / roasted duck-goose / rosemary lamb richly garnished, served with seasonal vegetables or pickles on the side
  • Dessert: orange crème brulée

“I visited Csaba at his Preszhaz in July and I couldn’t have asked for a better experience. We were staying in the town of Villany, the cab ride was only about 10-15 minutes through the rolling hills of the region. Once we arrived we have a great spread of local cold cuts and homemade cottage cheese brought out to us. You sit outside amongst scenery that makes you feel like it can’t get much better than this.

I was with a group of 6 friends and we were a range from wino to beginner and each of us were blown away by the wines brought to us. Csaba really believes in the way he decides to produce his wine, and it shows in the finished product. The wine Malatinszky puts on the table offer complexity and depth that can stand up to the likes of France, Italy, California etc. In my humble opinion, the best he has to offer shows in his Cabernet Franc. Unlike other places in the world, Villany likes to showcase Cab Franc to stand on its own, rather than just be used in a blend. No where in the world can you experience Cabernet Franc like this than Villany, and nobody does it better than Csaba Malatinszky. For any wine enthusiast, you have to try it.

Csaba himself is a great host. He is funny, warm, and really takes the time to chat and get to know his guests while still taking the time to explain the process and the reasoning behind the way he makes his wine.

  • H-7818 Siklós-Máriagyűd
  •  GPS: 45°52′45.6″, 18°15′21.3″

Wine Tasting:

Guest Reception & Food service based on consultation.

Apply now

6 + 14 =

Staff & Contact Information

Zsolt Fehér

Zsolt Fehér

Brand Manager


Tamás Tar

Tamás Tar

Wine Estate Manager


Contact Us

Get in touch with us!
With any question or request, pelase write a mail to email address!

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Wine Shop, Budapest

Wine Shop (Budapest)

  •  Budapest 1051 Budapest, József Attila u. 12.
  • Tel.: +36(20) 969-4170
  •  T./F. +36(1) 317-5919
  •  GPS: 47º 29’ 56,02”; 19º 3’ 2,13” Map

Business hours

  •  Mo. to Fr.: 10h – 18h
  •  Saturday: 10h – 19h
  •  Sunday: Closed

Winery, Villány

Winery, Villány

  •  H-7773 Villány, Batthyány L. u.27.
  •  T./F. +36(72) 49-30-42
  •  GPS: 45°52′10.6″, 18°27′02.2″ Map

Press House (Wine tasting)

Press House (wine tasting)

  •  H-7818 Siklós-Máriagyűd
  •  GPS: 45°52′45.6″, 18°15′21.3″
  • Apply: T. +36(20)242-2411 or
  • Map