The Tramini grapes that arrive in whole bunches are fermented for 14 days in open vats. The gentle pressing is followed by 8 months of ageing on fine lees, in used barrels, then the wine is bottled without filtering or fining. Ripe peach, mango and black tea appear on the nose. Vibrant flavours and a long finish – as Frigyes Bott puts it: “Here, we’d like to give an experience, richness of flavours and less in the way of varietal or place of growth notes.”