The foundation is always the fruit — often rare or old varieties like Goldrush, Sirius, Húsvéti Rozmaring, or Batul. After milling, the mash ferments spontaneously with its own native yeasts — no additives, no intervention. Everything matures in clay amphoras, where balance and texture are born. Bottled before fermentation completes, it captures gentle natural bubbles — a living cider created through patience, gravity, and the quiet guidance of nature

Gittinger WINE+ART presents DOMINANCIA at Budapest Contemporary 2025 (Sept 25–28, Bálna). The booth asks: Can nature be our partner — not just a resource? Six artists — Eperjesi Ágnes, Illés Zsófia Szonja, Asunción Molinos Gordo, Yuken Teruya, Szalay Péter, and Vékony Dorottya — show works on dominance, ecology, and partnership. Visitors can join curatorial tours, performative “land-tastings,” and wine & cider tastings from Szent György-hegy.

The timeline of Gittinger Pince: Founded in 2019, it blends heritage, natural winemaking, and contemporary art, crafting wines and ciders.