The fruit of Block 1, above Lake Fertő, is harvested by hand, and after being destemmed it is fermented for 21 days macerated on the skins, accompanied with punching down by hand and pouring over. After malolactic fermentation, 70% of the wine is aged for 14 months in two- to three-year-old Hungarian, French and Austrian oak barrels and 30% is aged in new 300-litre barrels. It’s a ruby coloured wine with Merlot’s black cherry, cherry and plum aromas, with cinnamon and clove spiciness. Plum and plum compote flavours on the palate, with sweet spices.