Zöldveltelini (100%) from basalt-rich, brown forest soil above Káptalantóti, from vineyards planted in 1987, which are undergoing organic conversion. The hand-harvested grapes were fermented spontaneously in tanks and large Stockinger barrels, followed by six months of ageing in barrel and two months in bottle. In 2023, the varietal's well-known spicy, peppery character is replaced by a thicker, creamier texture: beautifully opening aromas with citrus and herbal notes, a compelling taste, elegant acidity and an oily texture. The serious side of Zöldveltelini.