Welcome to our site! If you're looking for unforgettable experiences, fantastic wines, and delicious food, you've come to the right place!
What do we offer you?
Our wines are made by Zsolt Szente, with professional support from Zoltán Polgár.
As Zoltán Polgár likes to say, ‘You can only gain 50 years of experience in 50 years,’ and it’s hard for me to argue with that.
Polgár Zoltán
Zoltán László Polgár is one of the founders and professional mentors of our enterprise iconic figure of the wine region, a living winemaking legend. He was named Winemaker of the Year in 1996 and holds numerous national and international awards. Following in the footsteps of his great-grandfather, he graduated from the former University of Horticulture in 1976. He began his professional training in the Villány wine region, where he has been active ever since.
Szente Zsolt
Previously, I worked as a soldier, a banker, and a financial professional in several countries. It was a long journey before I returned to my family roots - winemaking - which I first came to know alongside my maternal grandfather in the Szekszárd wine region.
As a soldier, I traveled extensively in the Middle East and the Balkans, later studying and building a career in London. Eventually, I returned home to learn the practical knowledge accumulated over more than five decades from winemaker Zoltán Polgár and to devote myself to what I love most: winemaking.
I consciously built my knowledge and livelihood in the world of wine. Perhaps not in the conventional order—but then again, that wouldn’t be me. I completed the WSET program, became a co-owner of the Gourmet and Wine Academy in Budapest, and then launched my own WSET school, the Academy of Wine and Spirit (the acronym AWS refers to this through the company name AWS Vinolex Ltd.).
Following my work in education, I founded Vinopolis Hungary, a wine events center in Budapest. We organized wine events and were involved in wine tourism, hospitality, and wine trade. Through this, I became a central figure in Hungary’s first gastronomic reality TV series, Restaurant Warriors.
After years spent in Budapest’s wine scene, I returned to the British market, where I worked in wine trading. I had the opportunity to collaborate with renowned wineries such as Boizel, Buena Vista, Hune, Santa Rita, Taylor’s, Saint Clair, Argentiera, Donnafugata, La Marca, and Follador.
During the first wave of Covid, London became unlivable for me; I found the confinement difficult to bear. I felt that the time had finally come to devote myself fully to winemaking. Winemaker Zoltán Polgár and I had been connected by a decades-long business relationship that evolved into friendship over the years. This naturally opened the door for me to gain the hands-on experience that cannot be learned in the classroom, working alongside one of the founding and defining winemakers of the Villány wine region.
Attila Balogh, Hospitality Manager
Attila has been working with us in Villány for two years, overseeing the hospitality-related operations of the business—but in truth, we place far more responsibilities on his shoulders than that. He is also involved in the winemaking process, whether it’s organizing the harvest or handling administrative matters with the winegrowers’ association. Beyond running our bistro, he plays a key role in organizing events, tastings, and off-site appearances.
Previously, he worked at the Littke Champagne House in Pécs, first in the restaurant and later at the winery alongside the owner (this is where we met). After that, he worked at Borveranda in Palkonya, and over the years he has been involved in organizing more than 150 weddings. That’s where I lured him away to Villány.
— Zsolt Szente
Bozsolé - Beaujolais
The Hungarian Vizsla… :) I could end it right there, but…
Bozsolé—whom we call Bozsó—is everyone’s boss. Everything you can read on the internet about the nature of Hungarian Vizslas is true of him. Destructiveness increases exponentially if we don't occupy him sufficiently during his boring moments, of which there are plenty.
He was named Bozsolé because he was born in 2024 on the very day we harvested the grapes for my Cabernet Franc Nouveau wine. Since this is one of my favorite wines, there was never any question of choosing another name.
In my philosophy, a good wine is one whose birth is influenced by as little external, artificial intervention as possible. In this spirit, I craft the Cardinal wines with a focus on sustainability and in harmony with natural processes. I use only those treatments that place the smallest burden on the vines; there is no chemical weed control, and green work is carried out gently. I leave a larger canopy to shade the clusters, I don’t push yield restriction to the extreme, and we only spray the vineyard when absolutely necessary. While conventional viticulture involves spraying every two to three weeks, we do so only when conditions genuinely justify the risk of disease. For example, in 2025 we sprayed only once in the early growth stage of the vines to prevent infections from developing; beyond that, we used only natural conditioning materials.
The 2025 vintage brought a wonderful harvest. It’s true that most of the grapes ripened earlier than usual and almost all at the same time, posing an enormous challenge. Normally, the varieties ripen sequentially, but in years like this—without even mentioning 2024, which was exceptionally extreme—the varieties tend to ‘converge.’ This makes careful planning of the harvest period especially important. Since we harvest by hand, the process is slow, and the weather greatly affects it.
The harvested grapes are sorted, the berries are gently crushed, and depending on the goal, the must is either delicately pressed or macerated, after which it is further processed. We use cooled, controlled fermentation, among other reasons to block the unwanted effects of wild yeasts.
Contrary to the trends of past decades—when large-format, robust red wines aged for long periods in barrique barrels were the norm—I am an advocate of sparkling wines, reductive whites, and lighter, fruit-forward reds. Naturally, I do not turn my back on Villány’s traditions, as ‘great wines’ remain important for representing the potential of both the region and the winery.
My strong affection for Sauvignon Blanc and Cabernet Franc is undeniable, but I believe every winemaker has their own passion, and I proudly stand by mine. One such passion is the use of carbonic maceration specifically with Cabernet Franc.
In making my wines, I strive to ensure that—beyond professionalism and my own stylistic preferences—they are created with your needs in mind as well, resulting in wines that bring joy to everyone.
Szente Zsolt
Our products
Frequently Asked Questions
Where are the Cardinal wines made?
In Villány, at the Polgár Winery.
Who makes the Cardinal wines?
The winemaker of Cardinal wines is Zsolt Szente.
What is the role of Zoltán Polgár in the production of Cardinal Wines?
Zoltán Polgár is the founder of the company responsible for making the wines. Beyond that, he and Zsolt share a decades-long friendship and mutual collaboration. With his expertise, Zoltán Polgár supports Zsolt in the production of the wines.
How long has Zsolt been working in the world of wine?
Zsolt has been working in the wine industry for nearly 20 years, but Zoltán’s five decades of experience can only be accumulated over fifty years. :)
Where does the grape used for Cardinal wines come from?
About 90% comes from the Villány wine region, but not every grape variety that Zsolt wants to work with is available there. Therefore, certain varieties are sourced from other wine regions. We also collaborate with producers from the Pécs, Szekszárd, Balaton, and Mátra wine regions.
Discover our winery's selection of wines and participate in our wine tastings! Every tasting is a true experience – whether you come alone or with company.
7773 Villány, Baross Gábor Street 89.
+36 70 384 7083