Sauska Borászat

Christian Sauska, a Hungarian-American entrepreneur, and his wife Andrea, an economist and wine tourism journalist, established Sauska Borászat in Tokaj in 2003. The Villány estate followed in 2008, making Sauska the only family winery in Hungary with a presence in both major wine regions. First dry wines were released in 2009, with sparkling wine production beginning in 2011. A dedicated sparkling wine cellar in the Budafok district of Budapest opened in 2015.

• Founded 2003 in Tokaj; Villány operations began 2008
• First dry wines released 2009; sparkling wines launched 2011
• Budapest sparkling wine cellar (Budafok) operational since 2015
• New contemporary winery facility built in the UNESCO-protected Tokaj region

Sauska's Tokaj vineyards span 10.2 hectares at the northwest end of Mád, sitting on volcanic soils rich in rhyolite tuff, zeolite, kaolin, and bentonite, with clay and loess also present. The continental climate, combined with autumn humidity from the Bodrog and Tisza rivers, creates ideal conditions for Botrytis cinerea and the production of Aszú. In Villány, the winery operates under a sub-Mediterranean climate with long, hot summers and mild winters. The soils there are predominantly limestone with loess and clay, well suited to the full-bodied red wines the region is known for.

• Tokaj: volcanic soils including rhyolite tuff, zeolite, kaolin, and bentonite; continental climate with Botrytis-friendly humid autumns
• Villány: limestone-dominant soils with loess and clay; sub-Mediterranean climate
• Villány production capacity reaches 7,000 hectoliters per year
• Tokaj vineyards located at the northwest end of the Mád village appellation

Sauska produces a wide range of styles across both estates. In Tokaj, the focus falls on Furmint, Hárslevelű, and Sárgamuskotály, crafted into both dry whites and traditional botrytized Aszú. Sparkling wines are made using Méthode Traditionnelle with gravity-fed winemaking and ambient yeasts, aged in 150-year-old limestone cellars in Budapest at a consistent 10-12°C. In Villány, the portfolio turns to full-bodied reds from Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Kékfrankos, and Kadarka, alongside rosé. Chardonnay and Sauvignon Blanc round out the white wine selection.

• Tokaj: dry Furmint, Hárslevelű, Sárgamuskotály, and botrytized Aszú
• Méthode Traditionnelle sparkling wines use gravity-fed cellar and ambient yeasts
• Villány reds include Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Kékfrankos, and Kadarka
• Sparkling wine aging occurs in Budapest limestone cellars at 10-12°C natural temperature

Sauska has collaborated with internationally recognized consultants throughout its development. Paul Hobbs guided the winery from 2003 to 2009, followed by Stefano Chioccioli. Régis Camus, a sparkling wine specialist formerly of Piper-Heidsieck, consulted on the sparkling wine program. The Sauska Cuvée 5 2009 won at the Decanter World Wine Awards, and the winery has been included in Wine & Spirits Magazine's Top 100 Wineries. The estate practices biodynamic calendar farming and maintains biodiversity across its vineyards. The Sauska 48 restaurant near Villány carries a Michelin Guide recommendation, extending the brand into wine tourism.

• Consulting team included Paul Hobbs, Stefano Chioccioli, and sparkling specialist Régis Camus (Piper-Heidsieck)
• Sauska Cuvée 5 2009 won at the Decanter World Wine Awards
• Named in Wine & Spirits Magazine's Top 100 Wineries
• Biodynamic calendar farming and biodiversity preservation underpin sustainability practices