The French Viognier variety is a real rarity in Szekszárd, but the Heimann family still makes the tried-and-tested white partner of the estate wine from it year after year. It is grown on the cooler parcel of the north-facing Bati-kereszt vineyard, which is protected by a strip of forest. After the manual-harvest, it’s kept on the skins for 2-3 hours, followed by pressing and cold settling. Fermentation is carried out with selected yeast in temperature-controlled steel tanks. Finally, half of it goes into five hectolitre wooden barrels, and then it ages on fine lees for 6 months. Peaches, grapefruit and barrel spices with a sweet tone on the nose. A vibrant palate with lively acidity.