The grapes arriving at the cellar were put into the fermentation vats utilising the ‘hamburger technology’ favoured by Frigyes. The treaded grapes were placed at the bottom, the whole bunches were piled on top of them in the middle, and the destemmed berries were placed on top, and it was fermented like this for a week. The blend, consisting mostly of Tramini and 15% Riesling, continued to ferment in barrels, and after half a year of ageing, it was bottled without fining, filtering, or the addition of sulphur. The vintage’s neutral flavours, the wine’s natural style, tannins, slightly pale colour and cloudiness make this wine special.