The highest point of the wine region, which is a protected, north-facing vineyard. Typically, this is the latest site from which to harvest, with picking taking place in the first days of October. The plot, where traditional handpicking and sorting is carried out, is undergoing organic conversion. Fermentation occurs spontaneously in wooden vats, followed by ageing in 10-hectolitre ászok barrels. The longer ripening period results in a richer aromatic profile and a deeper texture. Vibrantly fresh, unmistakably Kékfrankos, with floral and cool notes. 

James Suckling: 92 points.