The Brutlers' most important variety is Grünspitz (Szerémi Zöld In Hungarian), and the label proves that music is still very much part of Edgar’s everyday life. Harvested in September, half of the grapes underwent whole bunch pressing with fermentation in tanks; and the other half – following two days of skin contact – in amphora and barrels. After nine months of ageing, the three parts were blended, which is how it became a lively, rustic, vibrantly acidic and substantial wine. Mature flavours, tropical aromas and lively acidity. The unfined, unfiltered wine was bottled at the cellar, with minimal added sulphur.

“We don't know when and how this variety got here, the closest place it’s grown is Syrmia [Szerémség in Hungarian, in Serbia]. In our country, the only place it’s grown is in this village, and even here it has almost disappeared. In 2006, we took cuttings from my grandfather's almost 100-year-old vines and planted one of the best vineyards in the village with them. Ever since then, we've been harvesting late-ripening grapes from here,” says Edgar.