At Gilvesy Winery, Robert Gilvesy and Márton Ruppert work together to produce the winery's elegant and long-aging wines. Both indigenous and international varieties are organically grown on the volcanic vineyards of Mount St. George and the limestone soils of Mount Tagyon. The cellar is kept in the best possible conditions with little control over the processes. Spontaneous fermentation and the use of Hungarian oak barrels all contribute to the expression of the region's unique mineral character.

Their main varieties are Welsh Riesling, Furmint, and Sauvignon Blanc.