A rich Szekszárd Cab Franc from the loess soil of Szenta-hegy. It was fermented on the skins in tanks, while ageing happened in first- and third-fill, 500-litre barrels for 13 months. It has a deep, fruity nose, then a dense palate with ripe plum and black sour cherry flavours, sweet oak barrel spices and ripe tannins. It has a long finish and great ageing potential.