A cool, light and vibrant Kékfrankos. Fruit comes from Monoszló with its limestone-rich, compact soils, Hegyestű with its basalt, and the Pécsely vineyards shaped by Pannonian Sea sediments. Half of the crop went straight from whole bunches directly from the press into barrel. The other portion fermented spontaneously in open vats for 12 days, also as whole bunches. Ageing lasted 11 months in 225–500-litre Hungarian, Austrian and French barrels, without movement.

Bottled unfined and unfiltered, with 15 mg/l total added sulphur.

Vibrant already in colour, delicately smoky and floral on the nose, explosive and vital on the palate. Smooth-flowing, juicy and spicy. It shows at its best chilled to white-wine temperature, served cool in a large glass.