Country Location: Hungary
The ars poetica of Tornai's business, besides respecting traditions, is the use of state-of-the-art winemaking and processing technologies. The Tornai Winery is one of the major wineries of Mt. Somló, based on several decades of experience. It is the initiator and supporter of the wine-production co-operation of the Somló appellation in order to preserve the unique character of its wines both on a national and international level.
The Tornai family has been dealing with winemaking since 1946 on Mt. Somló. Endre Tornai, the founder, started making wine on a one-acre vineyard. Today the family owns 56 acres and its third generation is now engaged in the everyday tasks of wine production. Every year, 250-300 thousand liters of bottled wine are produced and mainly sold on the Hungarian market although there’s an increasing interest from the export markets too.
In the Vineyard
The Tornai estate has a total area of 56 ha, including a 53.5-ha vineyard and a 2.5-ha area still to be planted with grapevine. Planted varieties include Juhfark, Furmint, Hárslevelű, Olaszrizling, Korona, and Sárfehér. On the slopes of Mt. Somló, the soil is made of volcanic rocks, which gives the wines a distinctive 'Somló' taste associated with minerals. The exposure of the vineyards guarantees top quality ripe grapes.Pruning is done exclusively by hand. With a special emphasis on agro-technical and biological protection, a lot of attention is paid to the selection of shoots, cleaning the trunk, and removing side shoots. Biological protection targets mainly insects. The swarming of grapevine moths is monitored by using pheromone traps during the reproduction period. The maximum yield for wines in the Top Selection category is 5,000 kg/ha. Otherwise, the maximum yield for Somló varieties is 8,000 kg/ha, while it is 10,000 kg/ha for the other varieties.
In the Cellar
Following the gentle processing of grapes, steel tanks are used for controlled winemaking carried out with the help of reductive technology. The best selected fruits soak for 12 hours on skin and then ferment in 500-l oak barrels. The cellar has a bottling plant where the wines produced other wine-growers are bottled.