The flavours of New World and Old World style Sauvignons are mixed in the best proportion at the Archdiocese of Veszprém. The base was harvested from a plot of 1.5 hectares in total, from the vineyard that has been cultivated by the archdiocese continuously for 750 years. The two harvest dates were followed by two separate fermentation technologies and ageing processes. The Sauvignon picked at the beginning of September was reductively fermented in temperature-controlled tanks after brief skin contact, making this the part acidity-led. Meanwhile, the must pressed from the much riper grapes, picked in mid-September, was fermented and rounded out under the constant stirring of the lees. The two base wines were blended after 4 months of ageing and then bottled in April. The female figures of the Mandorla labels were inspired by the motifs of the ceremonial dining room of the archbishop's palace.