Kreinbacher Estate was founded in 2002 by József Kreinbacher. Our bottle-fermented sparkling wines debuted in 2014, earning international recognition and confirming the founder’s belief that this wine region belongs on the world’s sparkling wine map. We cultivate 60 hectares organically and harvest from an additional 20-30 hectares annually.
The estate’s architecture, inspired by Somló’s volcanic basalt and lava flows, has become iconic. Guided tours offer insight into the complex process of traditional sparkling wine production and provide a tasting experience showcasing our wines’ essence.
We strive for perfection, crafting sparkling wines to meet uncompromising standards. Guided by the principles of Futur Classique, we aim to create the classics of tomorrow—sparkling wines with unique character and enduring quality that leave a lasting impression.

Our motto is “Innovation through Heritage” and we strongly believe that we need to build on our traditions to build our future. The winery was established in 1996, and today it has 45 hectares of vineyards. We have holdings in two wine regions of Hungary, in Etyek and Sopron. We believe that we need to preserve the environment for future generations, so we put a lot of emphasis on sustainability. Among other things, we use solar energy, promote biodiversity, do not use substances of animal origin and use lightweight bottles.

The valleys of Szekszárd create the unique character that defines our carefully cultivated wines. In our vision, bikavér reflects Szekszárd’s tradition and innovation. Thanks to kékfrankos and kadarka, we craft expressive, fresh wines, while merlot and cabernet provide classical elegance.
We cultivate 18 hectares, focusing on kékfrankos and kadarka, the key varieties for our bikavér. Our wines are sophisticated, balanced, and showcase the region’s character with less emphasis on oak.
Winemaker Csaba Sebestyén, named Young Winemaker of the Year, leads production, while his sister Csilla, an International Wine Akademiker, manages blending, marketing, and export. Her sommelier experience at two Michelin-starred Restaurant Andrew Fairlie further enriches our vision.