Tibor processes grapes from vineyards that alltogether have 1,5 hectars and that is how „he lets come into existance“ 5 thousand bottles of wine annually. There is no machinery used in the vineyards. The grape processing is done by hand only (without the use of electricity) and wines ferment spontanously in acacia and oak barrels, as well as in ceramic containers. Wines are not decanted or filtered. There are smalll amounts of sulfur added or non at all.