G.I.A. Winery was established in 1993 by three prominent men of the wine world: Nicoló Incisa della Rochetta, producer of Sassicaia; Burkard Bovensiepen, owner of Alpina, the foremost wine importer of southern Germany; and Tibor Gál, a native Hungarian who shaped his reputation in Tuscany as one of the great oenologists of super-Tuscan wines. In 2002, American importer Kobrand Corporation joined the partnership following the withdrawal of Alpina.

The objective behind the G.I.A. Winery is twofold. The larger purpose is to enhance the international recognition of Hungarian wines generally and those of Eger specifically, preserving ancient Hungarian viticultural traditions in a current technological context. Simultaneously, it pursues a goal of producing classic Hungarian wines as well as international varietals of the highest quality and character through the selection of varieties and clones specifically suited to the microclimates in which they are planted. Extensive research on environmental, climatic and soil conditions, and on clones of French origin, continues to be conducted to determine the most suitable vines for the soil structure of each estate vineyard.

Hungary has a viticultural heritage of several centuries, predating that of Italy and Iberia, which developed very early to a highly sophisticated degree. The viticultural region of Eger, which surrounds the city of the same name, is one of Hungary's oldest and most highly regarded for the production of dry wines. Situated in the northeast quadrant of the country slightly south and west of Tokaji, it occupies a unique environment on the slopes and foothills of the Carpathian Basin.

The Carpathian Mountains, comprising the two sub-ranges of the Bükk Mountains and Eger Mountains, shield the vineyards from cold northern winds, while the basin's warm continental climate and topographic formation funnel dry, mild winds from the south. The decomposed brown soil on volcanic rhyolite (a fine-grained, granite-like, volcanic rock high in silica typically resulting from lava flow) tuffeau is exceptionally well-suited to the production of high quality red and white wines of unique bouquet and organoleptic character.

A variety of rock deposits and soil configurations show remarkable diversity even within a relatively small area, often resulting in mosaic-like terrains. Vineyards are planted at an altitude of 200 to 300 meters above sea level where sunshine hours are ample well into the autumn, when the valleys and lowlands are subject to fog and humidity. The growing season begins early and lasts late, and during the vegetation period temperatures average between 16° and 18°C (61° and 65°F). Rainfall averages 550 to 650 millimeters (21.5 to 25.5 inches) annually, with often dry late summer months. These conditions contribute to produce fruit of delicate, pronounced acidity, optimum sugar content and fine complexity.

The Gál Winery's first operations were begun in a modest existing underground cellar, and from 1993 through 1998 the wines were produced from grapes purchased from selected vineyards in the Eger region. The first vintage yielded a total of 2,500 cases of Chardonnay and Cabernet Sauvignon. The first vintage of Bikavér was produced in 1994, a blend of Blaufrankish, an Austrian variety locally called Kékfrankos, Cabernet Franc and Cabernet Sauvignon varieties. The blend has since been modified to include Merlot, Syrah and Kadarka, a variety indigenous to eastern Europe and confined primarily to Hungary and Bulgaria.

Over the 1990s, the cellars were considerably extended from the original one, and as of 2002 consisted of fifteen connected branches forming a labrynth of caves of roughly a half mile in total length with a storage capacity of 600,000 liters of wine. The environment created by these cellars, which are carved into the rhyolite tuffeau soils predominant in the region, remains at a constant temperature of 13°C (55.5°F) and even humidity, ideal for wine storage. The cellars continue to be extended and have been augmented by construction of a sales room and tasting facility seating fifty. The cellar system's resemblance to a labyrinth is reflected on the label by the graphic of a formal maze; the image of the mythic Griffin represents access to the drink of the Gods, which confers immortality.

In 1997, planting of the first owned vineyards to Chardonnay and Pinot Noir was begun, with production continuing to be supplemented by purchased grapes. As of 2002, ownership had expanded to five vineyards totalling 225 acres of which 94 are planted to vines. Two other vineyards under long-term contract, totalling 32.5 acres of vines, contribute to production. These together supplied nearly forty percent of the grapes used in the 2002 vintage, which yielded slightly over 14,000 cases of wine. Vineyards continue to be acquired.

The Gál winery’s vineyards are considered to be some of the finest in the Eger region, situated primarily on chalky tuffeau subsoil with topsoils of volcanic rock and ash. The tuffeau layer has been decomposed and degraded through the splitting effect of the root systems of native plants, simultaneously creating a well-drained matrix over a subterranean water reserve and providing an abundant and continuous source of microelements to the vine. The soils are slightly acidic, and depending on the vine, are enhanced in chalk content by the addition of lime. The vineyards are mostly situated on southerly exposed slopes with vine rows running east to west. Diverse microclimatic conditions differentiate each vineyard from the others, providing a nuanced pallete yielding complex, high quality grape.

Viticultural Notes:

Viticulture in the Gál estate vineyards is primarily based on a model of row spacing of 2.4 meters (7.2 feet) and a vinestock spacing of .8 meters (2.4 feet) at a density of 5,000 vinestocks per hectare (2,000 per acre). Vines are Guyot trained, and crop, canopy and integrated pest management are tailored to ensure optimum development and ripening conditions for the grapes. Yield is restricted to a relatively low six to seven tons per hectare, or 2.4 to 2.8 tons per acre.

Quality management to obtain the finest fruit possible is based on three criteria: complete consideration of and respect for the terroir; maximum use of manual labour; and state of the art viticultural technology. Timing of harvest is carefully chosen and all grapes are hand picked into small bins.

The approach to winemaking is inspired by the Burgundian example and adjusted for local conditions. Similarities between the two regions exist and extend to culinary traditions embracing rich, rustic, flavorful foods. These demand full bodied white wines, whether based on indigenous Hungarian varieties or Chardonnay, often aged in small oak casks and cellared until reaching a mellow, round maturity in the mouth. Grapes are carefully hand harvested into small bins. The berries are quickly destemmed and crushed and immediately pressed in pneumatic presses.

The must is fined and innoculated with a starter yeast. Wines not intended for oak contact are fermented in temperature controlled stainless steel tanks at 18°C (65°F) where they remain until bottling. The primary goal is to retain the fresh, youthful fruit character of the wine's flavors and aromas through very gentle handling. Wines intended for oak fermentation are transferred to new oak casks immediately after the yeasts are introduced, and remain in cask through alcoholic and malolactic fermentation, on the lees, for a period of approximately a year. The finished wine is then fined, filtered and rests in bottle for six months prior to release.

The Gál Winery focuses on Pinot Noir as its red wine benchmark, and on Egri Bikavér, the traditional benchmark of the Eger region. Contrary to what might be expected, the unique climatic conditions allow a late harvest, with its benefits of high sugar content and complexity, without sacrifice of high acidity. This results in elegant, balanced wines of medium body and fresh, airy acidity perfectly suited to rich cuisine. Red grapes are carefully hand harvested into small bins and the bunches immediately destemmed. Fermentation in contact with the skins takes place over 25 to 30 days in 5,500-liter temperature controlled stainless steel vats followed by a carefully balanced malolactic fermentation. Depending on the wine, a period of cask aging preceeds bottling prior to six months in bottle before release.

The “Pajdos” Vineyard
The Pajdos vineyard has a centuries-long history of cultivation in vines, but from the late 1950s until 1999 remained unplanted. Four decades of rest allowed spontaneous growth of trees, bushes and grasses to reinvigorate and replenish the organic content of the depleted soil, restoring this property to a spectacular vineyard site. Patches of loess intersperse the tuffeau-based soil on the vineyard's slopes, with excellent subterranean water reserves and deep nutrition deposits on table land formations. The renewed availability of abundant natural nutritients and the considerable sunshine this vineyard receives produce fruit of exceptional quality and particularly fine late harvest wines. The Pajdos estate's plantings total 31.25 acres cultivated in:

* Pinot Noir: 8 acres (1999)
* Syrah: 8.75 acres (1999)
* Merlot: 2 acres (1999)
* Cabernet Franc: .5 acres (2002)
* Sauvignon Blanc: 3.75 acres (1999)
* Viogner: 3.25 acres (1999, 2002)
* Pinot Blanc: 2.5 acres (1999)
* Kadarka: 2.5 acres (2002)

The “Eged-hegy” (Eged Mountain) Vineyard
Eged Mountain is a microclimate unique in its exceptional siting and exosure. Soils are rich in decomposed minerals and nutrients and high in content of carbonic chalk. Wines produced from this mountain vineyard are long lived and typified by a high level of natural, rounded acidity and expressive varietal character. The first Hungarian Kékfrankos vines were planted on the upper foothills of Eged Mountain, and the slopes have remained primarily a red vine microclimate. Tibor Gál's Eged estate covers 22.5 acres which began cultivation in 2003 in Merlot, Cabernet Franc and Syrah vines.

The “Síkhegy” (Flatmountain) Vineyard
Many years of viticulture have slightly depleted the soils of this mesa-like vineyard with the result that it is not particularly rich in organic elements or sodium. This is compensated by deeper layers of microelements and potassium extremely well suited to red vines. The upper reaches of the mountain enjoy panoramic sunshine and exceptional air circulation which minimizes the need for pesticides. The Flatmountain estate's 46.5 acres of vineyards are planted to:

* Pinot Noir: 17.5 acres (1999)
* Cabernet Sauvignon: 2.5 acres (2002)
* Cabernet Franc: 2.5 acres (2002)
* Syrah: .5 acres (2002
* Kadarka: .75 acres (2002)
* Pinot Grigio: 8.75 acres (1999)
* Gewüztraminer: 1 acre (1999)
* Kékfrankos: 10 acres (existing planting)
* Leányka: 3 acres (existing planting)

The “Áfrika” Vineyard
The soil profile, climatic conditions exposure of the Áfrika vineyard are best suited to white vine varieties. This microclimate is situated in a valley with a north-easterly exposure and yields friut of rounded acidity which is very expressive of varietal character. The vineyard covers 9.75 acres which was purchased with the existing plantings:

* Gewürtztraminer: 3.5 acres
* Cserszegi Fuszeres: 1.75 acres
* Királyleányka: 1.75 acres
* Rhine Riesling: 1.75 acres
* Cabernet Sauvignon: 5. acres
* Kékfrankos: .5 acres

The “Gröber” Vineyard
The Gröber estate vineyard covers 6.5 acres planted to the following varieties:

* Pinot Noir: 5 acres (1998)
* Kadarka: .75 acres (1998)
* Oportó: .75 acres (1998)

The “Kocs” Vineyard (long-term contract)
The diverse geologic character of the Kocs vineyard shows a structure with tuffeau rocks on the surface due to massive erosion. Slopes descending toward a valley are characterized Kocsby red clay soils rich in deep deposits of micronutritients and potassium. Wines produced from this vineyard are highly expressive on the nose as well as the palate. This contract vineyard covers 25 acres cultivated in the following varieties:

* Pinot Noir: 22.5 acres (1997,1999, 2001)
* Oportó: 1.25 acres (1997)
* Syrah: 1.25 acres (1999)

The “Szarkás” Vineyard (long-term contract)
The exposure and slightly acidic decomposed soil of the Szarkás vineyard is best suited to white vine varietes. Exposed to the north and lying on deep, rich soils, the microclimate yields wines of delicate fragrance and refined flavor. In some years the vineyard produces botrytized late harvest white wines of rounded acidity suitable for barrique aging.

The 7.5 acre vineyard is entirely devoted to Chardonnay planted in 1997.

Summary of vine varieties in production:
* Pinot Noir: 53 acres
* Oportó: 2 acres
* Syrah: 10.5 acres
* Kadarka: 4 acres
* Merlot: 2 acres
* Cabernet Franc: 3 acres
* Cabernet Sauvignon: 3 acres
* Kékfrankos: 10.5 acres
* Chardonnay: 7.5 acres
* Leányka: 3 acres
* Királyleányka: 1.75 acres
* Gewürtztraminer: 4.5 acres
* Cserszegi Fuszeres: 1.75 acres
* Rhine Riesling: 1.75 acres
* Pinot Grigio: 8.75 acres
* Pinot Blanc: 2.5 acres
* Sauvignon Blanc: 3.75 acres
* Viogner: 3.25 acres