An easy to love natural wine from the heart of Muzsla. The grapes arriving at the cellar were vinified via the often mentioned ‘hamburger technology’, which means that they put foot-trodden grapes at the bottom of the vats, whole bunches in the middle, and destemmed berries at the top, and it ferments this way for 7 days. Eventually, after pressing, 20% of it is aged further in amphorae with 80% in barrels. The palate is fresh and creamy at the same time, with pear and apple on the finish.