The base material for the estate's most glorious wine was selected from three hectares in the Mindszentkálla area, which have been under the continuous cultivation of the archdiocese for 750 years. Textbook Riesling notes, apricot, honey, then peach on the palate, with a subtly salty, brightly acidic character. Following the manual harvest, the must was placed in temperature-controlled tanks, then after fermentation, half of the batch was aged without stirring, while the other half matured with continuous stirring of the lees. The female figures of the Mandorla labels were inspired by the motifs of the banquet hall of the archbishop's palace.