The Family Behind the Wines
Our family tree traces back to 1746. Since moving from Germany to Hungary, eleven generations of Tiffáns have dedicated themselves to viticulture and winemaking, handing this tradition down from father to son. Following World War II, the family of our founder, Ede Tiffán, escaped forced deportation. Though they lost everything—their farm, home, vineyards, and land—they began rebuilding from scratch three years later.
In Villánykövesd, they bought back the grandparents' home alongside a small vineyard, reclaimed their cellar, and resumed a modest farming life—cultivating grapes and putting Ede Tiffán through school. Though Ede originally wanted to study medicine, his father's onset of severe sciatica shifted his path toward viticulture and winemaking. With the family's financial stability threatened by his father's illness, Ede accepted a scholarship offered to horticulture students by the local State Farm.
Ede Tiffán graduated with a degree in viticultural engineering from the University of Horticulture in Budapest in 1965. Alongside his primary job, he established his own winery and vineyard in 1967, which produced his very first wine—a Cabernet Franc.
He went on to work at the Villány State Farm and later the Villány Agricultural Cooperative, climbing the ranks from intern to head of the production system. Yet, the heavy administrative load and travel distanced him from the vines. Following a retirement, Ede returned to hands-on viticulture as Villány's Chief Viticulturist and Winemaker, a post he held until 1989.
Even prior to the regime change, his work was guided by humility, rigorous expertise, and an unwavering commitment to quality. The family winery restarted with just half a hectare in 1989. In 1994, we bought back 10 hectares of our family's original, confiscated land using compensation vouchers, steadily building the estate and winery step by step ever since.
In 1991, Ede Tiffán was named Hungary's very first Winemaker of the Year. He was honored with the Officer's Cross of the Order of Merit of the Republic of Hungary in 1999 and received the Hungarian Wine Academy's Lifetime Achievement Award in 2018. He remains actively involved in managing the vineyards and winemaking today. Together with his son and co-owner, Zsolt Tiffán, their joint dedication has shaped the winery into the estate you can visit today.
Representing the latest generation, Zsolt Tiffán Jr. holds a BSc in Viticulture and Enology from Corvinus University of Budapest. After honing his skills at wineries across Germany, California, and New Zealand—alongside an internship at NÉBIH’s Directorate of Wine and Alcoholic Beverages—he completed his Master’s through the prestigious Vinifera Euromaster program in Montpellier, Bordeaux, and Geisenheim. Returning to the family estate in 2018, Zsolt Jr. now drives the winery's marketing efforts and professional operations.
Balázs Tiffán is a certified winemaking technician who also gained practical experience in California. Together with our chief winemaker, Eszter Lévai, he manages the winery's cellar technology. Gabi Tiffán leads the estate's hospitality, welcoming guests at various events and wine festivals, while Csenge Tiffán, born in 2010, is the namesake of our signature white wine.
Our Estate
A legacy spanning eleven generations compels us to hold fast to authentic quality in everything we do—from our vines and wines to our hospitality. Led by founder Ede Tiffán, whose deep expertise and passion for the region define our estate, every glass reflects a steadfast respect for tradition. For us, the everyday magic lies in the sacred connection between land and artisan—a bond brought to life through our grapes and wine.
Our vineyards occupy the region’s most prestigious crus, consistently producing fruit of exceptional quality. We aim to offer a complete experience where personal hospitality, fine wine, dining, scenic surroundings, and relaxation come together seamlessly. The vitality of the sun, the unique terroir and climate, thoughtful grape selection, and our humble dedication all merge to craft wines that are elegant, mature, and refined.
"A person must truly love the place they call home. When you can share that feeling with your guests, you achieve perfect harmony."
Today, we cultivate 25 hectares of productive vineyards, yielding roughly 150,000 bottles annually, depending on the vintage. Our plots are scattered across the most celebrated, historic single vineyards of the Villány Wine Region—spanning Villány, Nagyharsány, Kisharsány, and Siklós-Máriagyűd. Key sites include renowned plots such as Jammertal, Sterntal, Ördögárok, Remete, Kopár, Várerdő, and Kövesföld. On occasion, our yield is supplemented by fruit harvested in close partnership with trusted local growers.
Most of our vineyard plots feature southern exposures, with smaller portions facing east and west, predominantly sitting at elevations of 130 to 200 meters. We cultivate our vines primarily on a single-cane Guyot training system, alongside a small portion using single-arm mid-height cordons on twin stocks. We keep cane loading restricted to 8–10 buds per vine for low yields averaging 4–5 tonnes per hectare. Our portfolio includes Olaszrizling, Rhine Riesling, Portugieser, Kadarka, Kékfrankos, Pinot Noir, Merlot, Cabernet Franc, and Cabernet Sauvignon. In our finest parcels, deliberate pruning restricts yields even further. Every harvest is conducted entirely by hand using small crates, followed by a rigorous two-stage sorting process to ensure only flawless fruit enters the cellar.
We practice integrated viticulture, combining traditional and organic methods to safeguard our crop while minimizing environmental impact. All white, rosé, and red fermentations occur under temperature-controlled conditions in stainless steel tanks, with malolactic fermentation for reds completed in the fermentation cellar. Our approach bridges the gap between industrial scale and artisanal handcraft. Ultimately, whether in the vineyard or the cellar, it is the diligence, hands-on care, and expertise of our team that form the foundation of our quality.
Every plot and variety is harvested, fermented, and aged individually until final blending. We rely on Hungarian oak casks and barriques for cellaring our reds: lighter styles mature for six to twelve months, while rich, full-bodied wines rest in barrel for up to two years. Our premium and flagship releases spend a year aging in 500-liter Hungarian oak (new, second, or third-fill). To ensure exceptional aging potential, we bottle with minimal sulfur levels and gentle filtration. Finally, the wines rest in our deep cellars for another six to twelve months, ensuring every bottle released is smooth, harmonious, and ready to enjoy.
