The Chardonnay that was hand harvested at the end of September from the loess-soil, Lesencefalu place of growth is the odd one out of the Sike Balázs Pincéje series. It underwent controlled fermentation in tanks, then a quarter of it was put into used, 500-litre barrels, in which it was aged without malolactic fermentation, with some lees stirring, for half a year. It’s unmistakably a Chardonnay with pleasant acidity, a round palate, aromas of peach and apple and some oak spice.