The grapes come from two vineyards, the Öreghegy in Etyek and Nagy-Látó-hegy in Alcsútdoboz, where the limestone subsoil gives the wine its special minerality and structure. The grapes are carefully selected and harvested by hand, then they are cold-pressed, which allows the freshness and flavour of the fruit to be preserved. Some 20% of the fermentation and ageing takes place in barrels, followed by 12 months of ageing on lees in French and Austrian oak barrels, which further refines the wine's texture and adds the characteristic, subtle oaky notes.