The Riesling grape variety has a long past on Szent György Hill, and there are records of the variety being cultivated within the church’s territory as early as the 1700s. Owing to the region’s characteristics, it has a mineral but still creamy character. It was fermented partly spontaneously and partly via local yeasts, then aged in tanks with a minimal part in barrels. The restrained nose is citrusy, then there’s vibrant acidity on the palate, with apricot, green apple and a long finish.