At the time of building their church and monastery in the Middle Ages, the Benedictine monks also revived the viticulture developed by the Romans. They cultivated the most developed wine-making practices of the age. In the early 1900s the size of the abbey's property nearby Pannonhalma was about 100 hectares; moreover the abbey possessed property also in Somlo Wine Region and at the foothills of Tokaj. Even at that time they sold their bottled red and white wines, which have reached beyond the boundaries of the historical Hungary. Pannonhalma had its own winery until it was confiscated by the Communist government after 1945. The monks continued this tradition when on a 2000 square metre plot they built a new cellar and a wine-house in which they have been processing wines since the autumn of 2003.

Processing grapes takes place in a new cellar and wine-house built in the immediate vicinity of the monastery. The plot of 2000 square metres is situated at the south-eastern foot of Saint Martin's Hill. In order to process grapes and age the wine, a building that makes good use of the topographical conditions and fits well into the landscape was created so that visitors to the winery could gain full insight into the wine-making process.

The juice of the white grapes is sent into well-tempered steel vessels, while the fermentation is carried out in wooden vessels and metal tanks with adjustable temperature. The aging of fermented red wines takes place in tunnels of the cellar reaching deep into the hill, where also certain white wines are aging in smaller wooden barrels.

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