The winery cultivates 6 hectares of vineyards. Its main profile is the production of grafting and the distribution of propagating material. The main principle of the winery is the cultivation of grapes under organic plant protection without herbicides in the areas of Fertőrákos, Harka and Lövő. The vines are cultivated with a significant yield limitation. After the family harvest, the grapes are processed naturally in the cellar at the house, without any control of fermentation.

The must, which usually has a higher sugar content, is used to make wines with an alcohol content of up to 15-16%, aged for a long time in barrels. This produces wines with character and intensity.

In addition to their red and white flagship wines, the assortment is expanded with special types of wine such as Gamay Noir, “Göcseji Zamatos”, late harvest Blauburger and rosé cuvées.

The specialty wines are offered for on-site consumption at wine dinners and tastings, but you can also find Hermann Cellar wines in some local wineries and restaurants.