Hegymagas sits in the Tapolca Basin at the foot of Szent György Hill (Szent György-hegy), just 3.1 miles from Lake Balaton, and it knows how to make the most of the seasons. From spring to autumn, the village swells to many times its usual size as hikers, wine lovers, and weekenders roll in for volcanic landscapes, cellar doors, and slow-living countryside charm. Winter keeps things lively too, with year-end and early-January market days and a growing calendar that leads into a marathon summer celebration that runs, literally, until dawn.
Dates to circle: markets and a night that never ends
The Hegymagas Market takes over the village twice across the turn of the year. On Saturday, December 27, 2025, stalls return across multiple locations in the 8265 postcode, bringing producers, bakers, makers, and growers together as locals and visitors stock up on winter must-haves and Balaton-area favorites. The market pops back up on January 3, 2026, for a new-year refresh with more artisan goods and pantry fillers.
Summer is anchored by Szent György Hill Till Dawn (Szent György-hegy hajnalig), set for June 6–7, 2026. It’s a hill-wide, late-night trail of tastings, live music, and food that sweeps across vineyards and cellars on the south-facing slopes, with the glow of Balaton and basalt buttes as a backdrop. Expect packed terraces, winemakers pouring their favorites, and a mood that doesn’t wind down until sunrise.
Stay the night: a guesthouse with year-round welcome
Kovács Guesthouse in Hegymagas opens its doors in every season, a steady base for vineyard strolls, hill hikes, or early-morning market runs. Whether you’re in for winter tastings or summer sunsets, it’s a straightforward, local stay that keeps you close to everything.
On the hill: tiny plots, big reds, slow tastings
One boutique winery on Szent György Hill (Szent György-hegy), part of the Badacsony wine region, farms a deliberately small 2×2-hectare vineyard — about 9.9 acres total. The name nods to its pocket-sized scale and the promise that every row gets full attention. In a white-wine stronghold, they double down on reds, a rarity here, and they do it the careful way: visits by appointment, two-hour tastings, six wines poured, and time to talk terroir, basalt, and balance.
Family vines and farm stays
Agrotourism is very much alive on the hill. A family-run estate tends 20 hectares on the southern slopes, combining working vineyards with guesthouses you can actually book. It’s the kind of place where you walk out the door into rows of vines, then circle back at dusk for glasses on the terrace when the basalt cliffs turn pink.
Smallest cellars, biggest character
At the other end of the spectrum is what might be Szent György Hill’s (Szent György-hegy) tiniest winery, laser-focused on turning distinctive local varieties into handcrafted, delicate bottles. The pitch is simple: a tasting that’s as much about atmosphere as aroma — something you’ll remember when you’ve left the hill behind.
Volcanic bottles since 2012
Volcanic wine is the calling card here, and one producer shows it clearly. Founded by Róbert Gilvesy in 2012, the estate sells from its vinotheque during opening hours and by appointment, and they’ll deliver. Tasting programs are arranged on request, which is the best way to dig into minerality, structure, and the hillside’s cool-night, warm-day rhythm.
Classic Balaton grapes, local to the core
Hegymagas stays loyal to the region’s stalwarts. A family cellar here pours olaszrizling (Welschriesling), rizlingszilváni, zengő, tramini (Gewürztraminer), rajnai rizling (Riesling), chardonnay, and rózsakő — a mix that covers fragrant whites, crisp, food-friendly sips, and stone-laced styles that shine with grilled lake fish or creamy cheeses.
Modern tech, old wood
Horváth Cellar (Horváth Pince) has welcomed wine lovers on the south face of Szent György Hill (Szent György-hegy) since 1996 and now farms 18 hectares. The cellar runs modern processing alongside traditional aging, with selected wines spending extended time in wooden barrels. It’s a polished setup with a nod to the older ways that made the region’s name.
Two hundred meters to views and pours
Nyári Cellar (Nyári Pince) sits on the hill’s southern side, just 656 feet from the Tarányi Cellar and the Lengyel Chapel. The view is half the draw, but the lineup holds its own: wine on tap and bottled selections, plus hosted tastings by booking. Add sunset, and you’ve got that archetypal Szent György moment — basalt ribs, lake shimmer, glasses clinking.
Open all year: a vinotheque with a kitchen
If you want a sure bet any day of the year, the Szent György Hill (Szent György-hegy) cellar’s vinotheque stays open daily, winter included. From spring to autumn, the refreshed estate center brings in the Viridárium kitchen, a seasonal hub where gastro travelers and wine tourists orbit between plates and pours. Think local ingredients, bright whites, maybe a spicy tramini, and time to linger.
Plan, book, and pace yourself
For the late December and early January markets, just show up hungry and curious. For tastings, cellar visits, and the June all-nighter, book ahead — many programs run by appointment, and the best seats go early. Organizers reserve the right to change dates and schedules, so keep an eye on updates. Then let the hill do the rest: it’s the basalt, the breeze, the vines, the view — and a village that knows how to host.
