The Pinot Noir grapes were harvested from the eroded rhyolite tuff, red clay plot of the Birsalmás vineyard in Mád. It has a warmer feel, dominated by eastern spices and sweet barrel spices, with a rich, mature palate. The hand harvesting was followed by 30 days of maceration on the skins, tank and barrel fermentation, gentle pressing, and finally the wine was aged for 10 months, in 80% French barrels and 20% clay eggs.