Producer · Hungary
Kardos Pince
Kardos Szőlőbirtok
3910 Raposka · Badacsony · Hungary
About the estate
The Kardos Pince estate is managed as a family winery by Gábor Kardos and his father in the heart of the Tokaj wine region in Mád. The estate currently spans 14 hectares of vineyards in sites such as Betsek, Padihegy, and Danczka. The portfolio focuses on the traditional grape varieties Furmint, Hárslevelű, and Yellow Muscat, producing distinctive dry white wines, late harvest styles, and limited Aszú specialties. Vineyard management and cellar work emphasize strict yield control, selective harvesting, and careful fermentation processes. The wines are distributed domestically and internationally through partnerships with restaurants, wine bars, and merchants.
The eno directory lists 4 wines, mostly from Furmint and Hárslevelű. The estate sells to horeca and distributors.
Contact details are not published. Describe your needs – the producer receives the request by e-mail and replies through the platform.
- Vineyard area
- 14 ha
- founded
- 2008
- Sells to
- Horeca, Distributors
- Languages
- Hungarian, English
Appellations
Grape varieties
Wines (4)
Kardos Pince
Betsek Furmint
After destemming, one day skin maceration. Alcoholic fermentation with wild yeast in new 500l Zemplén oak barrels. Barrel aging for six months.
Kardos Pince
Supreme
- Appellation
- Tokaj
- Grape varieties
- Furmint, Hárslevelű
- Wine type
- White
- Vintage
- 2013
Gentle juice extraction in wooden basket press. Alcoholic fermentation in floating lidded plastic container with wild yeasts. Aging in used oak barrels for eight months.
Kardos Pince
Tokaj Dry
- Appellation
- Tokaj
- Grape varieties
- Furmint, Hárslevelű, Yellow Muscat
- Wine type
- White · dry
Our vineyard’s entry level wine. Our aim was to create an easy-drinking, light wine which, however, still displayed the typical Mád characteristics.
Kardos Pince
Tündérmese
- Appellation
- Tokaj
- Grape varieties
- Furmint, Yellow Muscat
- Wine type
- White
After destemming, one day skin maceration. Gentle pressing in pneumatic press. Fermentation in stainless steel tanks. Three months aging in tank.
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