Dániel Pince, founded in 2004, is a Szekszárd winery dedicated to natural winemaking. In its production environment shaped by wood, brick, and loess, wines are made through open fermentation, allowing the grapes to mature naturally. The winemaker's philosophy is to preserve the health of the grapes and wine through their natural flora, so only physical characteristics assist natural processes without chemical intervention.
The approximately 11,500 vines in the Porkoláb valley mainly grow kékfrankos and zweigelt, as well as international varieties such as cabernet franc and cabernet sauvignon. The grapes are aged in Hungarian oak barrels for at least two years, where malic acid is spontaneously converted and fermentation residues clarify. After bottling, the living wines continue to mature in the bottle.