A Kékfrankos from Tihany, from the tuff and volcanic soil of the Lapi vineyard. Harvested from old vines, the Kékfrankos was traditionally fermented in vats. Following the pressing, the macerated new wine was put into five-hectolitre barrels for 10 months for ageing. A distinctive, flavour-rich, medium-bodied wine with forest berries and lively acidity.