Annamária and Attila are two young Hungarian winemakers who did things the hard way. Before coming home, they spent years working across Europe — at biodynamic estates in Austria, in cellars in Styria, eventually as far as Australia — absorbing everything they could about farming and fermentation done right. When they finally settled in Hungary, it wasn't in a fashionable region. It was on the volcanic northern shore of Lake Balaton, in an old winery they renovated together with the help of an older Budapest couple who liked their vision more than they liked the highest bid.
The name comes from the very beginning: a tiny cellar on Kolonia Street, number 52, in southern Hungary. That's where they first made wine together. The labels carry a local folk legend — St. George and the dragon — drawn as two heads and two tails, one for each of them. Every bottle is hand-stamped. They believe each one should pass through their hands, just like each grape.
The soils around Balaton are volcanic basalt and limestone — the geology that gives the wines their sharp minerality and electric tension. Harvested by hand, pressed in a small basket press, aged in used barrels. No additives, no sulphur, no filtration. Serious wine from people who trained seriously, and then chose to forget what they were told.
