An organically-cultivated Furmint that comes from 25-year-old vines grown on the loess- and rhyolite-rich brown forest soil of the Galambos vineyard. In order to keep its freshness, it was fermented in tanks, then aged in 300-litre Zemplén oak for 12 months. Dried apricot and beeswax on the nose, then exotic fruits, acacia honey on the palate.