Change is constant in Gyula Szabó’s cellar, with the joy of discovery and the search for new plots never-ending. Some 70% of the 2022 vintage is made from Kékfrankos grapes harvested from Tihany, Hegyestű, Balatonederics and Dörgicse, among others, and 30% from Tihany Cabernet Franc. The open vat fermentation was followed by two weeks of maceration with punching down once a day, then without pressing, the wine was aged in 500-, 400-, 300- and 225-litre Austrian barrels for a year, before it was bottled almost unfiltered. Thanks to the higher Kékfrankos ratio, the lower alcohol and the lively acidity, a relaxed and lighter wine has been made. It’s full of red berry fruit, raspberry and rose hip freshness.