Magula

The history of Magula winery began in 1931, when Joseph Husar purchased land in the village of Suchá nad Parnou, in the northern part of Slovakia, in the Carpathian Mountains – a region already known in the wine world at the time. The family’s winemaking tradition was interrupted during the communist era, but in 2001, Joseph Husar’s descendants decided to revive the estate. The first significant breakthrough came in 2011, when a ‘Blaufränkisch’ wine reached the glasses of wine enthusiasts.

The family chose a unique path – learning from renowned masters of natural and organic winemaking such as Ibor Melecsky, Zsolt Sütö, anti-interventionist and biodynamic leaders Claus Preisinger and Toni Hartl, as well as Ondrej Korpás, Karol Braniš, Tibor Ruman, and Zoltán Tamašek. These experiences shaped the estate’s philosophy: biodynamics, organic viticulture, and minimal intervention.

Magula values are rooted in naturalness and transparency. Only a minimal amount of necessary sulfites is used in the winery (10 mg/l), compared to the EU’s permitted and commonly used limits of 100–200 mg/l. This gives the wines authenticity and exceptional purity.

Wine Style

Magula wines stand out for their vibrancy, clarity, and the natural expression of grape and terroir. They are crafted without excessive intervention, maintaining a natural balance of flavors and authentic character.

• Red wine – produced mainly from ‘Blaufränkisch’. It features pronounced dark berry, spice, and herbal notes, fresh acidity, and smooth tannins.
• Special cuvée – limited releases made from select harvests to highlight the distinctiveness of specific vineyards.