“I've always been interested in the Hárslevelű variety. After the dry wine enlightenment in Tokaj in the 2000s, I was the first to market a dry wine made entirely from Hárslevelű, in the 2004 vintage. My first purchased vineyard was also planted with Hárslevelű, cultivated in the traditional way, giving loads of tasks and also showing the uniqueness of the Tokaj hillsides. It was obvious that I should give it a try in traditional method sparkling wine," said Zoltán Demeter.

This is what Zoltán Demeter said about his first traditional method sparkling wine made from Hárslevelű, from the 2019 vintage, which came from the 70-year-old vines of the loess-soil Szerelmi vineyard. In the meantime, we’ve reached the third vintage, which in 2021 was made from the grapes harvested from 45-year-old vines grown on the volcanic soil rich in rhyolite and andesite of the Lapis vineyard in Bodrogkeresztúr. The mineral-rich flavour is supported by longer than usual ageing on the lees, which instead of 9 months lasted for 20. Thanks to these factors and the low dosage, despite the floral generosity of the variety, the style is now pointing more in the direction towards more serious traditional method sparkling wines.