Thanks to the perfectly ripe and dry year, healthy bunches were born from the southeast-facing, organically-cultivated Zomborka vineyard in Mezőzombor, which is highly regarded by the noble family. Fermentation was carried out in new, 500-litre barrels, followed by 7 months of ageing on the lees, which already shows from the citrus aromas on the nose, spiced with honey and vanilla notes. On the palate, first the citrus can be recognised, then owing to the ageing in oak, tobacco, vanilla and clove notes appear. The creamy, full palate is coupled with lovely acidity.