Out of the estate’s seven hectares, altogether one and a half is planted with red varieties. Beside the Kékfrankos and the Merlot, there’s some Pinot from Burgundian clones planted right next to the old stone cellar. There haven’t been two identical vintages since the beginning, and the Pinot Noir is rarely made as a separate wine. Compared to previous vintages, it has a deeper colour and more substance with riper fruit and also more spiciness. It was made with local yeast, spontaneous fermentation, without modern technology, a basket press and long ageing.

Two barrels, altogether 760 bottles were made of it.