Gál Tibor and his team swear by wine style and not by recipes. That’s why the grape varieties’ ratios or composition aren’t the focus, but it’s the final result that truly matters. The raw material came from the warm, rhyolitic tuff soils of the Pajados vineyard, which is located next to Ostoros, picked from 20-year-old vines. The wine underwent spontaneous fermentation in vats, followed by 14 months of ageing in 500-litre barrels. Vibrant acidity, deep flavours, soft tannins and abundant fruit, all carried by the vineyard’s signature, inimitable minerality.