The first wines we ever tasted from the Martinus Estate, on Tagyon Hill, were from the 2008 vintage. Martinus has since grown from the then half hectare to 13 by now, and Marci Ruppert has almost 10 years of experience of organic growing behind him. His pale-coloured rosé made from Kékfrankos is a sure staple for us every year. The raw material comes from several areas, mainly from limestone soil, from different harvest times, aiming for the best balance, and is consciously blended. It has everything from light red berries to mineral limestone flavours.