Szent György Hill, volcanic foundation, basalt rocks, 10-15-year-old vines, organic cultivation. The grapes are harvested by hand in September, followed by pressing, then spontaneous fermentation in tanks. Ageing is carried out on fine lees until the next April, in large barrels and wine eggs. It was bottled unfined, with slight filtering, in May 2023. A gently yeasty, almost Grower Champagne character, with a rustic nose and palate, and an old wine feeling.