Kikelet Winery is a family winery founded by Stéphanie Berecz and her husband Zsolt Berecz in Tarcal in 2002. Their philosophy is to always accept the qualities of the given vintage as they believe it is not desirable to work against nature.
Born in the Loire Valley, Stéphanie graduated as a winemaking engineer in Bordeaux in 1994, but she had encountered winemaking much much earlier. “My father had a small vineyard and as a child I spent lots of time there. Actually my older brother was also quite a gourmet. He harvested and bottled wines and had a really good little cellar. So my main hobby became gardening. I found more and more books and literature about it and when I realised that office work was not for me then I tried to find an escape route. And that is how I ended up winemaking. A few months after completing my agricultural degree I moved to the Tokaj Wine Region to get some experience. And this is where I met my husband Zsolt who was working in vineyards. And our shared story began here.” Stéphanie brought the beginnings to life.
So, a couple of months turned into years. As the winemaker says, “She stuck here.” Their winery is located in the heart of the former prestigious market town of Tarcal, one of the southernmost settlements in the wine region. Old records show that Tarcal vineyards were early to be regarded as an outstanding area in the wine region. “We have been given the opportunity to know more of this for ourselves, nearly 7 acres. Kikelet was chosen as the name of the cellar because for us it means the explosion of spring, the rebirth.”
“When I first heard about the Tokaj wine region, I knew that there was a lot to learn here. The qualities of the Tokaj wine region make it a gift to the winemaker. I felt that some unusual treasure had fallen into my hands, and I didn’t want to let go ever again.”
Kikelet Winery aims to produce dry and sweet Tokaji wines in which the uniqueness and character of the vineyards and grape varieties show beautifully, are elegant and meaningful, to be real ambassadors of Tokaji wines. They cultivate their vines in a nature-conscious way, which requires a lot of manual labour. The wines made by harvesting with meticulous cluster selection are fermented and matured in oak barrels. By the way, Stéphanie herself is very fond of white wines. Rosé doesn’t really come into the picture, but she can imagine a full-bodied red wine for a delicious dinner at any time.