With this vintage, the winery’s estate wine celebrates its 12th anniversary. Year after year, it comes from Szent György Hill, from limestone and volcanic soils, fermented spontaneously.

A blend of Olaszrizling, Riesling, Pinot Gris and Sauvignon Blanc. Whole bunches and destemmed grapes were pressed, followed by spontaneous fermentation in stainless steel tanks and a further six months of lees ageing, also in tank.

Fresh aromas of sage and thyme are followed by a lively, acidic palate with Moroccan lemon and pepper flavours.