The organic crop of the Terézia vineyard next to the castle hotel and the neighbouring Mezőzombor’s Galambos vineyard, which is vinified almost entirely at the cellar, with only the disgorging carried out at the community processing centre, but they plan to do the whole process in-house from next year. The fresh nose is delicately yeasty, grapefruit-like, which returns on the palate with minimal aromas of autolysis besides the subtle acidity and lovely, small bubbles.