Frigyes’ cloudy rosé became even more dynamic in 2020. Again, it was made from Kékfrankos, which was kept on the skins for a few days, then fermented spontaneously in used five-hectolitre barrels after the slow pressing. “Following the eight months of ageing and blending, the extra lees gives it the twist. That makes it so drinkable,” says Frigyes.

A natural rosé for “hedonists”, with its thick palate and fresh flavours that’s made from biodynamic grapes, with careful hands. It’s thirst-quenching and smooth, with more and more lees in the final glasses and an increasingly cloudy appearance. Unfiltered, unfined, and bottled with minimal sulphur.