The winemaker and his family strongly believe in the importance of the region. In addition to viticulture and winemaking, this year they’ve also started breeding mangalica pigs, baking bread and catering. From the organically grown grapes of the Nivegy Valley, Márton Ruppert made an Olaszrizling that was fermented in tanks and aged for 4 months on fine lees. It’s a lean, citrusy wine with the variety’s typical grapefruit note from Tagyon Hill’s chalky soil.