Heimann

On the eve of this year's Birtoktúra, we invite you to a new event: our first wine dinner cooked by a guest chef: Ádám Csaba and the team of Páskom 1802 Gastroműhely are invited to Heimann Birtokbisztró.

Csaba was the head chef of the Olimpia restaurant in Budapest, an infamous understated mekka for gourmet nerds. In recent years, his attention has turned more and more towards a vegan lifestyle: he is deeply interested in less environmental impact and new flavours. We have asked him to showcase this new knowledge, and he is preparing a purely plant-based menu for Heimann wines.

A true Szekszárd spring experience: an 11-kilometre hike, with refreshing fröccs points at a pleasant distance. At the end of the walk, a fresh baked potatoe dish and dessert await you on the terrace of the Heimann Winery, where you can enjoy our wine with friends until sunset.

The popular Birtoktúra, first organized in 2006, is back for the thirteenth time this spring.

The winemaking heritage of our country is a vital source of inspiration for us, but we are creating new wines for the 21st century, not nostalgic imitations of past wines.

Because the wine culture of several other countries also inspire us, respect for those is also very important to us. Without free expression progress towards our goal would be impossible. We also believe that biological and cultural diversity are inherently enriching.