Pinot Noir harvested early from the basalt soil of Csobánc Hill. Following careful sorting and destemming, it was fermented in wooden vats. The finished new wine was put into five-hectolitre barrels for 10 months before it was bottled unfiltered. The nose is reminiscent of autumn forest with its earth, mushroom and forest floor character. The subtle spiciness typical of Burgundy appears on the palate, led by sour cherry stone sourness. It’s a slightly more substantial Pinot than the usual. A small batch – only 1,700 bottles of it were made.