Teasers

This year, with this event displaying the full-scope industry expertise as well as the latest infocommunication skills of the company, we strive to show how digitalisation brings businesses and communities closer to their own success. Watch the interviews conducted with the managers of T-Systems Hungary and learn more about the Symposium.

2016 is the year of gastronomy in Hungary. Following the success story of Bocuse d’Or, we will present the use of modern technology by displaying local, seasonal as well as artisan products. Also, we will use gastronomy to have a look inside the current trends of sustainability. Visit our gastro gallery and taste the culinary delights prepared with the help of the latest, state-of-the art kitchen technologies as presented in the menus of chefs of renowned restaurants.

Symposium borászat - A Kreinbacher Birtok

The mission of the Kreinbacher Estate is to produce wines that represent the key attributes of the Somló terroir. The winery now covers 40 acres of organic vineyard and gathers grapes from further 20 acres annually. The prevailing grapes of the Estate include “Furmint”, “Juhfark”, “Olaszrizling”, “Hárslevelű” and “Syrah”. Furmint-based champagne is produced by MéthodeTraditionnelle, with at least 22-36 months of aging with support from Champagne cellarer Christian Forget. At the foot of the Somló-hill a wine-bar and bistro, special accommodation and various wine programmes - e.g. visit of the estate, champagne tasting - await the guests.

The Kreinbacher Estate cultivates its vineyards organically, and strengthens natural defence capabilities of the soil and vines in harmony with nature and sustainability. They use on their vineyards only non-absorbable agents of organic origin so that only healthy bunches get to processing during vintage. From this point forward technology starts playing an important role, gentle whole-bunch crushing or reservoirs with regulated temperature for controlled fermentation do not only contribute to impeccable quality, but also to the formation of style. When making champagne, every little detail has significance, that is why press from Champagne, tempering of the fermentation spaces or the precise lines performing disgorgement or liquoring are so important.

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