This grape variety is grown mostly in volcanic areas. Its wine conveys the terroir’s typical notes perfectly and it’s the same in this case. It was made with Frigyes’ typical ‘hamburger technology’ (destemmed, crushed grapes at the bottom of the vat, then perfect whole bunches, and finally grape berries on top for the duration of fermentation), then aged in 4-5-hectolitre barrels. Grapefruit and mint notes dominate the nose, then comes a well-structured, mineral palate with taut acidity.