Selected Hárslevelű grown on basalt soil, harvested from organically cultivated plots. The grapes were pressed in whole bunches, then spontaneously fermented in Hungarian and French oak barrels. This is the only Kreinbacher release in which acacia barrels are also involved in the ageing process. Notes of acacia, linden honey, pear and almond on the nose, with the stony saltiness characteristic of Somló on the palate.