INCOGNITO 30 YEARS ANNIVERSARY
Even good wine needs a sign:
interview with Dániel Korózs
Dániel Korózs is one of the new-wave young winemakers in the historical Eger wine region in Hungary, who decided to cultivate grapes in the most natural way possible. Korózs Winery is represented at more and more wine competitions—and on our wine list with an ever-growing selection of wines.
How did your journey with viticulture and winemaking begin?
My father started cultivating grapes as a hobby in the 1990s, when everyone in the area had vineyards. I grew up in the vineyard, regularly going out there with my dad, and many of my childhood memories are tied to this. You could say that the grape and wine culture was a natural part of my life.
It was never a question for me that one day I would want to pursue this, so I completed a degree in viticulture and winemaking at university.
Your path that led to winemaking was guite adventurous. When did you decide to establish your own winery?
In 2007, my father gave up grape growing and sold the marketable plots. At that time, I was living in Budapest, enjoying the carefree life of a university student, and to be honest, my ambitions in winemaking were not fully formed yet.
But then I became increasingly fascinated by the potential in the vineyard. I always knew that the cooler climate is a great advantage in this region.
However, I also knew that it would only yield truly high-quality produce if it was in careful hands and properly cultivated.
So, in 2013, we purchased a 5.8-hectare young vineyard planted with popular regional grape varieties on a nearby volcanic plateau, with the primary goal of producing high-quality grapes. Later, we added 4 hectares of limestone-rich land in the Nagy-Eged vineyard.
In the early years, we made wine only for our own and sold most of the grape harvest. By 2017, we were able to sell a significant quantity of premium grapes to wineries.
That’s when I started thinking about how to make good wine myself. Why should I sell my premium grapes when I could make truly beautiful, fruity, and elegant wines that contain nothing but grapes?
During my travels abroad, I regularly participated in wine tours to learn about different winemaking techniques. Of these, I would highlight Burgundy, which is a highly valuable region with its historical vineyards and unique climate, making it unique in the world. The wines produced there are the most important and expensive both in France and all over the world. Every year, I’m a regular guest at Le Grand Tasting in Paris, and I also visit the Vinexpo in Paris.
In 2018, I took a brief break and worked at Gál Tibor’s winery, gaining experiences that I later applied to the family business.
The path to the debut of Korózs Winery was quite long and full of difficulties. In 2019, the grapes for our planned fresh, crisp white wines were hit by hail, but in 2021 we successfully bottled our 2020 vintage of Egri Bikavér, made from our red grapes (Kékfrankos, Syrah), which represented a higher quality. Then COVID came along and disrupted all our plans.
Finally, thanks to the excellent harvest in 2021, we were able to bottle 7,500 bottles of Egri Csillag, and at the beginning of 2023, the Korózs brand officially launched in its current form.
Who handles which responsibilities in your family business?
Our approach is characterized by the fact that we do everything ourselves, from planting the vines to harvesting. We handle bottling and labeling with the help of neighboring larger wineries, so we maintain control over the entire process. The winery essentially operates as a one-person business, with seasonal workers, and of course, my father regularly helps out. It’s a lot of work, but thanks to our innovative modern equipment, it’s manageable.
‘Premium, organic wines from the Eger Wine Region.’—this is how you describe your wines. I must admit, when I first encountered your wines, it was clear that you are an open-minded winemaker, and without a doubt, one of the best in the region.
What exactly does organic viticulture mean to you?
During my travels abroad, I noticed that interest in organic wines has been growing rapidly, driven by climate change and the increasing focus on sustainability, which in turn created an accelerated market demand. This trend has been present in Tokaj for quite a few years already.
Viticulture has changed dramatically over the past 50-75 years. In the old cooperative system, the widespread use of fertilizers began, along with the use of pesticides aimed at eliminating grape diseases and pests. These practices disrupted the soil’s natural balance,
wiping out beneficial microorganisms and contaminating drinking water. As a result, the soil now relies on fertilizers to provide essential nutrients (nitrogen, phosphorus, potassium) to the vines, making the plants more vulnerable to disease in the increasingly unpredictable and challenging weather conditions.
I turned to ecologically sustainable viticulture not only because of the growing market demand but also to restore the natural balance.
In 2018, we upgraded our equipment and spraying systems to comply to organic farming, and since then, we use 100% organic substances for spraying, and our fertilization is done entirely with organic materials.
Since 2022, Biokontroll Hungária has certified our vineyard.
I have always prioritized quality over quantity, which is why we strive for the gentlest possible methods in winemaking. During fermentation, which takes place in egg-shaped, breathable tanks, stainless steel tanks, and barrels, we use a combination of wild, natural, and selected yeasts to achieve both safety and unique character in our wines.
Of course, it would be easier to cultivate the vines and make wine using conventional methods, but this way, we leave a much smaller environmental footprint and have a completely different ecological impact.
You are what you eat and drink.
What wines are currently in your assortment?
We distribute approximately 12,000 bottles of wine annually. Among the wine varieties characteristic of the region, the main focus is on Egri Bikavér and its counterpart, Egri Csillag, which is made from a completely new-wave white vine blend (Hárslevelű, Viognier, Leányka, Riesling, Chardonnay). It has a neutral flavor profile yet remains an elegant white wine.
Among international varieties, we focus on Syrah and Viognier. The Syrah is the heart of our winery; it’s our flagship wine, the one we are most proud of and most famous for. It is featured in Michelin-starred restaurants in Hungary. It has a very high reputation, appealing both to casual and more sophisticated wine enthusiasts—it’s a truly elegant and refined wine that has become a favorite. I remember a time when half of Budapest was talking about this “benchmark” Syrah Superior and how it was an excellent choice to pair with lamb. At last year’s Eger Wine Festival, this wine earned the title of the best red wine of the Festival.
What is the secret to high-quality Eger wines?
The secret lies in the local varieties, climate, and volcanic soil. The climate change of the past 10-20 years has actually benefited the vineyards, but technological advancements have also been essential. We, as the new generation of winemakers, only need to refer back to the old methods of historical winemaking and create something permanent.
When it comes to Egri wines, wine lovers are most intrigued by the iconic Egri Bikavér, which still has a unique character today. This wine embodies all the distinctive characteristics of the region, blessed with exceptional natural conditions.
Together with the young winemakers of Eger, we are working hard to ensure that Egri Bikavér is no longer associated with the version from the 1980s.
We chose Korózs Egri Bikavér as the anniversary wine for our restaurant’s 30th anniversary, which comes with a limited edition, custom label, and special packaging.
Tell us about this Bikavér. What do you think of our collaboration?
If it’s Bikavér, it has to be the best! This is a modern, true gastronomic red wine that pairs well with Hungarian dishes, enhancing the appetite and flavors, rather than overpowering them. That’s why it can be successful in top restaurants and specialty wine shops, where there is time and staff to explain to guests or customers exactly what they are choosing.
It’s a particular joy and honor for me that it has become a favorite at your place and received a limited-edition custom label, allowing it to reach a wider audience of wine lovers.
What are your future plans? What's your vision?
To make bold, New World-style wines for the domestic market and for export, wines that will find their way into the world’s best restaurants.
Our latest vineyard plantings include different clones of Kékfrankos and Kadarka, and if all goes well, we plan to build our top Bikavér from these varieties in the future. This will be a new premium Bikavér with at least 80-90% Kékfrankos and Kadarka content.
What do you consider the greatest recognition?
What is the greatest value to you?
The first debut of my wines was in a Budapest restaurant, with the Syrah, and I received a lot of positive feedback. I was honestly surprised, thinking, “Is it really this good?”
For me, the greatest recognition is that as an almost unknown kid from Eger, I have managed to succeed in the limited domestic wine market.
As I grow older, I feel more fulfilled by the closeness to nature and the vineyard. More and more, I see true value in balance, harmony, and preserving the values and traditions of this historic wine region.
You couldn’t have found a more perfect closing thought. Thank you for the conversation, and we wish you much success in the future!
If you’d like to learn more about Korózs Vineyards, check out their website: www.korozs.hu
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