The latest vintage of Ottó Légli's single-vineyard Riesling was made exclusively in the tank. This will be the direction in winemaking in the future – oak barrels will be used exclusively for red wines and the Chardonnay variety, and even with those, in much smaller proportions. The temperature-controlled, inoculated fermentation was followed by nine months of tank ageing. It’s a distinctive Riesling with long ageing potential. It was bottled at the end of June.