From the broad assortment of the 26-hectare estate, we chose the lively and richly flavoursome Signum Bikavér. It’s a medium-bodied wine with a garnet red colour, made from 50% Kékfrankos, plus two Bordeaux varieties (Merlot and Cabernet Franc) and a bit of Kadarka. The fruit that was harvested from the terraces surrounding the cellar made it to the tanks by gravity, where it was fermented to dry with pumping over. The new wine was aged for a year in five-hectolitre Hungarian barrels and barriques.