Grown in the Hajagos vineyard on Szent György Hill, where the soil is basalt rubble mixed with forest soil that’s high in clay and abundant fragmented basalt. The wine was fermented in tanks, starting with wild yeast inoculation and then overlaid with cultured yeast, contributing to its rich, natural character. It was aged for 6 months, partly in tanks and partly in 5 hl, 3-year-old barrels. This has resulted in a round, deeply mineral, ripe Olaszrizling with rich flavours and well-integrated oak notes.