A vineyard-selected Kékfrankos made from the Kúria’s Sopron vines, from the especially warm parcel next to the Frettner vineyard, which is overlooking Lake Fertő. The grapes are hand-picked and gently destemmed. The wine is fermented for 21 days on the skins, with manual punching down. This is followed by malolactic fermentation, then 50% of the wine ages in two- and three-year-old barrels – 50% of it in new, 300-litre Hungarian oak casks. It has a medium-intense ruby colour, a cool character of sour cherry, raspberry, blueberry juice, eucalyptus, sweet spices and black pepper. It has a fresh palate, with dynamic acidity. Besides minerality, there also notes of sour cherry, cranberries, dark chocolate and cloves.