The team of Budaprés is carrying out the finishing touches to their new cellar in Etyek, from where more and more cider will be bottled – based on our mutual idea – in traditional method sparkling wine bottles. The base of Felhős, which has just arrived, is given by Jonagold apples picked in 2019, which were washed, sorted, and after crushing, macerated for 24 hours on the skins, then the base cider was fermented and aged in barrels. The unfiltered cider was fermented again in the bottles, and without disgorging and dosage, it was put onto the shelves bone dry.