A fruit-driven blend of Merlot and Kékfrankos from the winery’s vineyards in Sopron. After gentle destemming, fermentation takes place on the skins for 14 days with regular punching down. This is followed by spontaneous malolactic fermentation, then ageing: 80% in stainless steel tanks and 20% for eight months in three- to four-year-old 300-litre Hungarian oak barrels. The primary goal of the blend is to deliver a concentrated fruit experience.

Intense red and black berry fruit, fresh cherry, sour cherry, blackberry and plum, with subtle spiciness, black pepper, clove and dark chocolate.