The Pannonhalma Archabbey Winery has a rich winemaking heritage dating back to Roman times. Benedictine monks revived viticulture on the Sacred Mount of Pannonia in 996 and maintained high-quality wine production for centuries. By the early 1900s, the Abbey owned around 100 hectares of vineyards near Pannonhalma and additional plots in Somló and Tokaj, exporting wines across Hungary and beyond. However, after World War II, the communist regime confiscated the Abbey’s lands, halting production. The monks’ vision for revival became reality in 2003 when a new, modern winery was established, combining historic traditions with cutting-edge technology. Located in one of Hungary’s smallest yet most historic wine regions, the Abbey cultivates 50 hectares of vineyards across four major sites, once part of its original estate. With a climate similar to the Loire Valley and Alsace, the winery specializes in fresh, aromatic white wines from Rheinriesling, Sauvignon Blanc, and Gewürztraminer. Local varieties like Welshriesling and Királyleányka preserve Hungarian traditions, while international grapes such as Chardonnay, Pinot Noir, and Merlot ensure global appeal. Pinot Noir, in particular, is highlighted for its exceptional adaptability to the region’s terroir. The gravity-fed winery utilizes a blend of modern and traditional techniques. Stainless steel tanks are used for crisp whites, while oak barrels enhance full-bodied whites and reds. A recent expansion includes a cellar capable of storing 200,000 bottles. Visitors can explore the Abbey’s rich viticultural history through guided tours, wine tastings, and cultural events, all set against the stunning backdrop of the historic monastery and its lavender fields. Through its dedication to quality and innovation, the Pannonhalma Archabbey Winery continues to uphold its thousand-year-old winemaking legacy.