The Királyleányka variety made by the Asti method, with the grapes coming from the clay-mica schist soil of the south-facing slopes of the Kiscsere vineyard, in Kárásztelek. The carbon dioxide from its own fermentation gives the finer bubble structure, and the short fermentation that was stopped by chilling brings the pronounced fruitiness and the lower alcohol. Quince, summer apple and meadow flowers, with the little residual sugar alongside the pronounced acids making it rounder.