Importer of Memorable Wines from the New Old World of Eastern and Central Europe
Importer of Memorable Wines from the New Old World of Eastern and Central Europe

Losonci, Mátra, Hungary

Winery map

At a Glance

Andesite, red clay, and chalk
Volcanic hills
Kékfrankos, Magyarfrankos, Pinot Noir, Furmint, Turan, Rhine Riesling, Szürkebarát, Hárslevelű, and Chasselas
8 hectares
Tasting at Losonci
Tasting with Bálint Losonci

The People

Bálint Losonci entered the wine business as a writer for the wine magazine Borbarát under László Alkonyi. He was exposed to a whole world of Hungarian wines in the late 1990s that was just waking up after Communism. He then apprenticed under Gábor Karner (whom he found via Borbarát), and joined a few other liked minded small producers who believed in the future potential of the Mátra appellation.
Hungary’s Mátra appellation is quietly the second largest in the country (7500+ hectares), but has been dominated by just a few larger industrial players – perhaps a bit of a Soviet cooperative era hangover. The typical vine density is designed for large tractors and there’s a disturbing amount of Müller-Thurgau and Chasselas geared more for table grape yields than wine. He and others greatly increased vine density, planted native grapes, moved to organic farming, and drastically reduced yields. In the cellar, the main tenants are native fermentation and no other additions other than SO2. Given the wines typical of the area, all of this was somewhat unheard of on a commercial level. He continues to experiment and push himself, but what remains constant is his unwavering community oriented mindset and desire to put Mátra back on the wine map. His vineyards and wines reflect this drive, ambition and generosity.

Andesit and iron
Andesite and iron soils at Losonci


Roughly 8 hectares are spread across the villages of Gyöngyöspata, Gyöngyöstarján and Nagyréde (single vineyards include Gereg, Tamás-hegy, Sárosberek, Peres, Virág-domb, Oroszi, and Lógi). The first thing Bálint did was plant in between the existing rows (pre Communist era vine density), retrained the vines to drop yield to maximum 1 kilo per plant, and transitioned to organic farming. Focusing on Kékfrankos, Magyarfrankos (cross between Muscat Bouschet and Kékfrankos), Pinot Noir, Furmint, Turan, Rhine Riesling, Szürkebarát, and Hárslevelű, he also grows a little Chasselas for good measure. Our current wines are mostly from the Gerag vineyard where he often doesn’t spray anything of any kind all year. It’s the right exposure and is protected from harsh weather on all sides with the tallest mountains in the country. The Gerag is also defined by andesite (volcanic), tons of iron/red clay, and chalk about 40cm beneath. Many underground springs give life to the hillside as well. He’s also planting pre phylloxera grapes like Purcsin and Tihany Kék among other international grapes geared towards tackling impending climate change.

Bálint Losonci
Breakfast up on the Gerag vineyard with Bálint Losonci


Most wines are open vat fermented with native yeast before being pressed off into oak for aging. Most of the whites see extended skin contact whereas the reds are often less so. The PH is naturally very low (total acids usually between 7-8 g/l post malolactic), so acidity is not an issue and the wines are very stable. The only addition is SO2 at bottling and wines are bottled unfiltered.
LosonciNyitnikék 2018
Red Wine
Kékfrankos; Magyarfrankos;
1.1 g/l
7.7 g/l
This is a blend between Kékfrankos and Magyarfrankos (cross between Muscat Bouschet and Kékfrankos). The yield control is no more than a 1 kilo per vine. The grapes are hand harvested, one week of skin contact, and left to settle naturally before bottling. It has crazy color and subtle aromatics from the Muscat Bouschet, tons of acidity, and yet has ripeness. A chillable red that’s not carbonic and has the acidity of Kabinett Riesling.

LosonciPinot Noir 2018
Red Wine
Pinot Noir;
1.1 g/l
5.6 g/l
While I often eschew Pinot Noir in the portfolio given the glut of it in the market, it is a good way to make a point for a place offering something special when we all know the grape so well. Two thirds come from the Gereg Vineyard (1 spray for all of 2018) and one third comes from a new vineyard (virgin vintage!) planted in 2015. Open vat fermented and then a year in tank. Aromatic, elegant, decent skin tannins, and a volcanic smoky/briny edge.

LosonciRiesling 2019
White Wine
0.7 g/l
5.4 g/l
Bálint has become one of the most trusted growers we work with. His transparency on his farming, labor, and consistently introducing us to other likeminded growers has been instrumental in exploring the appellation. While we wait for the 2019 “Roger” to finish fermenting and his reds (Kékfrankos, Pinot Noir) to arrive in the fall, we are very happy to have access to his Riesling. This comes from the Vármegetti vineyard in Gyöngyöspata, and is in what he calls the 'mandarin' wine category. For Bálint, this means about a week on the skins. Kept topped up and gently handled, it’s clearly Riesling but with the added texture, salt, smoke and healthy freshness present in all his wines from the Mátra.

LosonciRoger 2019
White Wine
Chasselas; Müller Thurgau;
1.2 g/l
4.9 g/l
This is a much different wine than the 2018. Given the exceptional health of the vineyard, Bálint let this ripen an extra 3 weeks and even cut some shoots to concentrate the grapes even further. Some of the grapes began to shrivel which gives this vintage some late harvest aromatics, but still plenty of acidity, texture from the skin contact, and it’s dry. Already a unique blend of Müller Thurgau and Chasselas, this vintage adds a whole new layer.