Loire-native Stéphanie Berecz arrived in Tokaji, after earning her oenology degree in Bordeaux, to work for the prestigious Disznoko estate. She would then meet her husband Zsolt and in 2002 they decided to start their own project. Together they founded Kikelet (“blooming spring” in the native dialect) in the village of Tarcal, where her husband’s family has been for over two hundred years. Stéphanie and Zsolt currently farm 5 hectares of south and southwest facing vineyards to produce some of the most elegant dry wines in the region.
 
The Kikelet vineyards, planted half with Furmint and half with Hárslevelű, sit on volcanic soils covered with a shallow layer of loess. The juices ferment in the Berecz family 200-year-old cellar with native yeasts only and are left to mature on the lees in French and Hungarian oak barrels. The cellar has been carved in the volcanic bedrock providing an ideal environment. 
 
This sweet Tokaji is made from leaving the grapes to hang on the vine, collect a good amount of botrytis rot which removes the water and makes the grapes get much sweeter and turn into something that looks like a raisin. The wine is a 3/4 puttonyos level of sweetness.