From the very first vintage, Edgar’s Pirosbor (a wine pressed and co-fermented from both red and white grapes) has been a big favourite of ours. It is primarily made from Kékfrankos and Oportó (Portugieser), alongside Királyleányka, Olaszrizling and a small amount of Merlot, from a vineyard originally planted by Edgar’s maternal grandfather. After the harvest, the white and red grapes were kept on the skins for two days, then, after pressing, fermentation began in 5-hectolitre barrels, in which the wine was also aged. The nose is initially phosphorous-like and fruity, evolving over time to reveal notes of cherry preserve and rosehip jam. It shows its best form when served at cellar temperature and decanted. Unfiltered, unfined and bottled without added sulphur.

"In my grandfather’s time, it was common to plant whatever varieties they happened to have. The supply wasn’t as developed as it is today. Red and white varieties were planted side by side, mixed together. Why not (Wieso Nicht?) continue this old vineyard in the same way, harvesting and fermenting them together?" – Edgar B.