It started off as an experimental batch; initially it was only made in one 225-litre barrel per vintage. The convincing results, the proof of the viability of red wine in the wine region and the popularity of the variety all led to Balázs taking his commitment to the variety seriously. As a result, since 2016, the international variety has been grown on its own plot on the eastern side of Csobánc, in the Bács-Hajagos vineyard. The wine has a cooler than usual style and it is made from the Szent György Hill clone, which has loose bunches and yields tiny grapes. 50% of it was aged in new steam-bent Hungarian oak barrels, the other part in 225-litre, used barriques. It’s a fruity, spicy wine with pleasant acidity, cherries, blackberries, red berry fruits and aromas of spices from the barrel.