Introduce
The Malatinszky Winery is widely praised by commentators and customers alike for the superb craftmanship of its wines. As Caroline Gilby MW of Decanter wrote in 2004, "Malatinszky attends to every fine detail - there's no resting on his laurels here"
Dubbed a "young upstart" by his peers for his youthful and refreshing approach to winemaking, his objective is to make wines with style and environment - in terms of, the location, soil and microclimate - in which they are made. To achive this, he combines both elemenets of modern winemaking with traditional winemaking methods. He only uses barrels from high quality Hungarian oak, which have been naturally dried for 3 to 4 years.
Csaba Malatinszky
The son of a nobleman, Csaba Malatinszky, followed a unique career path to becoming a winemaker. First he was head sommelier at Budapest's world-famous Gundel Restaurant. Although, rarely referred to as a sommelier now, hes was the first internationally certified exponent of the profession in Hungary. In 1993, he opened on fo Budapest's firs specialist retail wine shops, La Boutique des Vins. Inspired by his visits to French wineries - he observed labour porcesses and took part in blending at some of the best chateaus in Médoc such as, Chateau Pichon-Longueville Baron, Chateau Lynch-Bages, and Chateau Cos D' Estournel - in 1997 he founded his winery in Villány. Since then he has established a great many of his plantations in co-operation with the University of Bordeaux and his wine has become recognised as one of the finest in Hungary, if not the world. Csaba Malatinszky currently has 30 hectars under cultivation.
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