The Lónyai and Kassai vineyards provide the Furmint and Hárslevelű that go into this wine. In previous vintages, the Hárslevelű dominated, but this year the ratio has shifted to 40% Hárslevelű and 60% Furmint, which suits it well. The wine reveals beautiful bubbles and an aged Tokaj character on the palate. The base wine underwent spontaneous fermentation in barrels, in which it was also aged for an additional six months. 

Dosage: 4 g/l.