Instead of the previous ‘estate Furmint’, it now reads Tarczal on the label, thereby introducing the village level into the selection, based on the Burgundy model. The raw material that was manually-harvested from 25-year-old vines was spontaneously fermented in barrels and then aged for 4 months in the same vessels. Thanks to the loess, volcanic soil, in addition to lovely yellow apple, white flower and pineapple notes also appear with subtle minerality. Despite its young age, it is a mature and complex experience.