The raw material picked from three vineyards – from Köveskál, Fekete-hegy and Pellengér, was manually-harvested, and without pressing, the must was spontaneously fermented in 400-litre oak barrels, then the wine was bottled after 9 months of ageing. In addition to the white pepper, white-fleshed peaches and green herbs typical of the variety, and the minerality of the place of growth is also emphasized. Concentrated flavours, fullness and excellent structure on the palate.